In a large pot of boiling salted water, cover and cook wild rice for 10 mins. Add lentils, boil for 20 mins. Add orzo, boil for about 5 mins. or until tender. Drain well and transfer to a large bowl. Add onions and currants, set aside. In a small bowl whisk together all ingredients for dressing. Pour over rice mixture and toss gently. Let salad cool completely, cover and refrigerate for at least 4 hours or for up to 2 days. Just before serving sprinkle with almonds. Recipe by: Canadian Living-May 1996 Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 113 (54%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 95.8mg||3 %|
|Potassium 221.1mg||6 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 18.2g|
|Protein 4.3g||6 %|
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Calories per serving: 209
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