INGREDIENTS
| 1 | cup | wild rice*, cooked |
| 1/2 | cup | red onion, finely chopped |
| 1 | stalk | celery, chopped |
| 2 | carrots, chopped | |
| 1 | red pepper, chopped | |
| 1/2 | cup | raisins |
| 1 | t | Becel oil |
| 3 | t | balsamic vinegar |
| 3 | cloves garlic, minced | |
| 1/3 | cup | toasted slivered almonds** |
| salt and pepper to taste |
PREPARATION
Preparation time: 25 minutes chill, 2 hours
1. Cook wild rice according to package directions. [Bring to a rapid boil 250 mL (1 cup) wild rice in 500 mL (2 cups) water for 10 minutes. Drain, wash, add 750 mL (3 cups) of water and salt (or bouillon), cover and simmer for 45 - 60 minutes. Add liquid if needed. Wild Rice is cooked when kernels burst. Season to taste or use in your favourite recipe.]
2. In a large non-metallic bowl, place rice with remaining ingredients and toss well.
3. Refrigerate 2 hours to allow flavours to blend.
* To save time, use parboiled wild rice.
** To toast almonds: Place almonds on a baking sheet and place in a preheated 400° F (200° C) oven for 5 to 7 minutes or until golden brown, shaking pan occasionally. [I toast nuts in a non-stick frying pan. I heat it to a high heat and, unless the quantity of nuts is large, take the pan off the element and then add the nuts, stirring and turning them over for a few minutes.]
Makes 8 servings