Ingredients

• 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

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Instructions

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