WILD RICE AND ALMOND SALAD

Wild rice and almond salad image

Provided by Craig Claiborne And Pierre Franey

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

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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

Steps:

Put the rice in a mixing bowl and let it cool.
Preheat oven to 375 degrees.
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.
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.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 20 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 501 milligrams, Sugar 17 grams, TransFat 0 grams