Wild rice and almond salad

Name: Wild rice and almond salad
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 3 1/2 to 4 cups cooked wild rice (see recipe); 1/2 cup sliced almonds; 1/2 cup imported black olives, pitted; 1 cup raisins; 1 cup peeled, seeded, diced tomatoes; 1/4 cup red-wine vinegar; 1/2 cup olive oil; Salt to taste, if desired; Freshly ground pepper to taste; 3 bottled hot cherry peppers or pickled jalapenos, chopped; 1 tablespoon finely chopped fresh coriander, optional

By Craig Claiborne and Pierre Franey

Total Time: 30 minutes
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; THE LUXURY OF WILD RICE

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Ingredients

Yield:4 to 6 servings

3½ to 4cups cooked wild rice (see recipe)
½cup sliced almonds
½cup imported black olives, pitted
1cup raisins
1cup peeled, seeded, diced tomatoes
¼cup red-wine vinegar
½cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste
3bottled hot cherry peppers or pickled jalapenos, chopped
1tablespoon finely chopped fresh coriander, optional

Ingredient Substitution Guide

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Preparation

Step 1
Put the rice in a mixing bowl and let it cool.
Step 2
Preheat oven to 375 degrees.
Step 3
Put the sliced almonds in a small skillet and place in the oven. Bake five minutes or longer, shaking the skillet occasionally, until the slices are nicely browned. Let cool.
Step 4
To the rice add the almond slices, olives, raisins, tomatoes, vinegar, olive oil, salt, pepper, cherry peppers or jalapenos and coriander. Toss to blend and serve at room temperature.