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

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.