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Ingredients
3 ½ to 4 cups cooked wild rice (see recipe)
½ cup sliced almonds
½ cup imported black olives, pitted
1 cup raisins
1 cup peeled, seeded, diced tomatoes
¼ cup red-wine vinegar
½ 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
Nutritional analysis per serving (4 to 6 servings)
45 grams carbs; 403 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 5 grams fiber; 504 milligrams sodium; 7 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the rice in a mixing bowl and let it cool.
- Step 2
Preheat oven to 375 degrees.
- Step 3
Put the sliced almonds in a small skillet and place in the oven. Bake five minutes or longer, shaking the skillet occasionally, until the slices are nicely browned. Let cool.
- Step 4
To the rice add the almond slices, olives, raisins, tomatoes, vinegar, olive oil, salt, pepper, cherry peppers or jalapenos and coriander. Toss to blend and serve at room temperature.
Private Notes