Wild rice and almond salad Recipe

Name: Wild rice and almond salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Put the rice in a mixing bowl and let it cool.
2
Preheat oven to 375 degrees.
3
Put the sliced almonds in a small skillet and place in the oven.
4
Bake five minutes or longer, shaking the skillet occasionally, until the slices are nicely browned.
5
Let cool.
6
To the rice add the almond slices, olives, raisins, tomatoes, vinegar, olive oil, salt, pepper, cherry peppers or jalapenos and coriander.
7
Toss to blend and serve at room temperature.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Wild rice and almond salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wild rice and almond salad

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