Preparation time: 2 hours
Cooking time: 30 min
Dietary guidance: v v
½ pound (1 ½ cups) wild rice, rinsed
2 celery stalks, cut into ¼ inch dice
½ carrot, cut into ¼ inch dice
½ red onion, chopped fine (select a â€œflatâ€ onion)
½ red bell pepper, cut into ¼ inch dice
½ yellow bell pepper, cut into ¼ inch dice
½ green bell pepper, cut into ¼ inch dice
2 small tomatoes, seeded, cut into ¼ inch dice
½ cup sliced almonds, toasted until golden
(optional: ½ cup raisins or cranberries) [I didn't add them]
6 tablespoons balsamic vinegar
3 tablespoons vegetable oil
1 teaspoon minced garlic
salt and pepper to taste
Pre-cook rice according to manufacturersâ€™ directions â€“ Drain and transfer rice to bowl to cool. (Chill covered until cold â€“ 2 hours)
Combine all veggies, almonds and raisins/cranberries and toss with rice.
In a small bowl, combine vinegar, oil, and garlic and whisk with salt and pepper until mixed. Pour dressing over salad and toss well.
Salad can be made 2 days ahead and chilled, covered.