Curried Lentil, Wild Rice and Orzo Salad

This comes from Jennifer and Chantale - thanks! Great for potlucks or lunches.

Salad:

1/2 c wild rice
2/3 c green or brown lentils
1/2 c orzo pasta
1/2 c currants
1/4 c finely chopped red onion
1/3 c slivered almonds, toasted

Dressing:

1/4 c white wine vinegar (we always use cider vinegar, though)
1 tsp ground cumin
1 tsp Dijon mustard
1/2 tsp each granulated sugar, salt, and ground coriander
1/4 tsp each turmeric, paprika, nutmeg and ground cardamom
Pinch each cinnamon, ground cloves and cayenne
1/3 c vegetable oil

1. In large pot of boiling salted water, cover and cook wild rice for 35 minutes or until tender. In separate saucepan of boiling salted water, cover and cook lentils for about 25 minutes or until tender. In third saucepan of boiling salted water, cook orzo for about 5 minutes or until tender. (If you know that everything is fresh, then you can cook it all in one large pot, adding the wild rice first, then the lentils about 10 minutes later and the orzo 20 minutes later.)

2. Drain rice, lentils, and orzo; transfer to large bowl. Add currants and onion; set aside.

3. DRESSING: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cardamom, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss
gently.

4. Let salad cool completely; cover and refrigerate for 4 hours. To serve, sprinkle with almonds.