Wild Rice Salad

Water
1/2 pound uncooked 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
Salt and pepper to taste

In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook over medium heat, uncovered, stirring occasionally, until tender, about 40 to 45 minutes. Drain rice and transfer to a bowl. Chill rice, covered, until cold, about 2 hours.

In a large bowl combine vegetables, almonds and raisins and toss with cold wild rice. In another bowl, whisk together balsamic vinegar, oil, garlic and salt and pepper. Pour dressing over salad and toss well. (Salad may be made 2 days ahead and chilled, covered.) Makes 6 servings.

(From Gourmet, July 1996 issue)