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Ingredients

Serves 8

• 2 cups wild rice, cooked according to package instructions, then drained and rinsed under cold water
• 1 tablespoon unsalted butter
• 1 red apple, cored and cut into 1/4-inch dice
• Pinch of ground cloves
• 3 tablespoons extra-virgin olive oil
• 1 small red onion, cut into 1/4-inch dice
• 1 celery stalk, cut into 1/4-inch dice
• 1 small carrot, cut into 1/4-inch dice
• 2 garlic cloves, minced
• 1/4 cup dried currants
• Coarse salt and freshly ground pepper
• 2 tablespoons apple-cider vinegar
• 3 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons water
• 1/2 cup slivered almonds, toasted

Description

This Dish Is Even Better When Dressed A Day Ahead; Cover And Refrigerate, Then Bring To Room Temperature And Garnish With Almonds Before Serving.

Martha Stewart