I’ve stayed away from curry since 2005. I thought I was wrecked on it forever after a trip to Morocco for the World Youth Track and Field Championships where I ate all the curried chicken, curried beef stew and sweet cinnamon/raisin rice I wanted. This was unfortunately followed by a hefting bout of food poisoning. Needless to say, I stuck with the white rice and watermelon for the remainder of the trip.
But last summer, Ash and I headed to a friend’s house for dinner. She made this curried grain salad and while I was apprehensive to try it at first, I basically ended up eating the whole bowl.
The vinegar and curry are SO good together, and I love the fact that it can basically be a meal in itself with the protein from the beans and almonds, and the fiber from the lentils and wild rice.
It’s perfect to make at the beginning of the week and leave in the fridge as an addition to your usual lunch, dinner, or even just for a snack. Ash and I usually eat this for lunch with a salad, or as a side with a piece of chicken for dinner. We will also take it on-the-go with us since it can be eaten cold. I personally think the longer it sits, the better it is because the grains and raisins start to soak up the extra dressing and almost taste pickled.
Let me know how you liked it in the comments below and also tag it on social media using #EatonGood so I can see your creations!
Curried Grain Salad
NUTRITION FACTS (per 1 serving) Calories: 264 Total Fat: 9.8g Saturated Fat: 0.8g Polyunsaturated Fat: 0.8g Monounsaturated Fat: 3.8g Cholesterol: 0mg Sodium: 522mg Potassium: 177mg Total Carbohydrates: 37.2g Dietary Fiber: 8.8 Sugars: 4.2g Protein: 10.2g
- 1/2 cup wild rice
- 1/2 cup whole wheat orzo
- 1 can (15 oz) lentils, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup raisins, unsweetened
- 1/2 cup sliced almonds
- for dressing:
- 3 tbsp white wine vinegar
- 3 tbsp apple cider vinegar
- 1.5 tbsp curry powder
- 3/4 tsp sea salt
- 3/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp turmeric
- dash cayenne
- 3 tbsp extra-virgin olive oil
- Step 1 In a small saucepan, bring 1 cup of water to a boil. Stir in wild rice and reduce heat to simmer, cover and cook for 40-45 minutes or until kernels puff open.
- Step 2 At the same time in another pot, bring some water to a boil, add orzo, and cook for 8-10 minutes or until al dente. Drain pasta and rinse with cold water.
- Step 3 Meanwhile in a small bowl, mix all the dressing ingredients together and whisk until well combined. Set aside.
- Step 4 In a large bowl, add the cooked orzo, wild rice, lentils and black beans.
- Step 5 Toss with dressing and mix well.
- Step 6 Lastly, add raisins and toasted almonds.
- Step 7 Dish can be served hot or cold.