Ingredients

Serves 6

　　1/2 pound wild rice (about 1 1/2 cups), rinsed

　　2 celery ribs, cut into 1/4-inch dice

　　2 small vine-ripened tomatoes, seeded and cut into 1/4-inch dice

　　1/2 carrot, cut into 1/4-inch dice

　　1/2 red onion, chopped fine

　　1/2 red bell pepper, cut into 1/4-inch dice

　　1/2 green bell pepper, cut into 1/4-inch dice

　　1/2 yellow bell pepper, cut into 1/4-inch dice

　　1/2 cup sliced almonds, toasted until golden

　　1/2 cup raisins

　　6 tablespoons balsamic vinegar

　　3 tablespoons vegetable oil

　　1 teaspoon minced garlic

　　

Step 1

In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook, uncovered, stirring occasionally, until tender, about 40 minutes. Drain wild rice and transfer to a bowl to cool. (Chill wild rice, covered, until cold, about 2 hours.)

　　

Step 2

In a large bowl combine vegetables, almonds, and raisins and toss with wild rice.

　　

Step 3

In a bowl whisk together vinegar, oil, garlic, and salt and pepper to taste until combined well. Pour dressing over salad and toss well. (Salad may be made 2 days ahead and chilled, covered.)