Recipe information
Yield
Serves 6
Ingredients
1/2 pound wild rice (about 1 1/2 cups), rinsed
2 celery ribs, cut into 1/4-inch dice
2 small vine-ripened tomatoes, seeded and cut into 1/4-inch dice
1/2 carrot, cut into 1/4-inch dice
1/2 red onion, chopped fine
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup sliced almonds, toasted until golden
1/2 cup raisins
6 tablespoons balsamic vinegar
3 tablespoons vegetable oil
1 teaspoon minced garlic
Preparation
Step 1
In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook, uncovered, stirring occasionally, until tender, about 40 minutes. Drain wild rice and transfer to a bowl to cool. (Chill wild rice, covered, until cold, about 2 hours.)
Step 2
In a large bowl combine vegetables, almonds, and raisins and toss with wild rice.
Step 3
In a bowl whisk together vinegar, oil, garlic, and salt and pepper to taste until combined well. Pour dressing over salad and toss well. (Salad may be made 2 days ahead and chilled, covered.)
