Wild rice and almond salad

• 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.

rice, almonds, black olives, raisins, tomatoes, redwine vinegar, olive oil, salt, freshly ground pepper, peppers, fresh coriander

Taken from cooking.nytimes.com/recipes/10263 (may not work)