- of cooked wild rice - 2 Cups
- butter - 1 Art. a spoon
- red apple, sliced - 1 piece
- ground cloves - 1 pinch
- olive oil - 3 items. spoons
- small red onion, chopped - 1 piece
- stalk of celery, sliced - 1 piece
- small carrots, sliced - 1 piece
- cloves garlic, crushed - 2 pieces
- dried currants - 1/4 cup
- salt and ground pepper - 1 To taste
- apple cider vinegar - 2 items. spoons
- Balsamic vinegar - 3 Art. spoons
- fresh lemon juice - 1 st. a spoon
- water - 2 items. spoons
- roasted almonds - 1/2 cup
Put the boiled rice in a bowl. Melt the butter in a frying pan. Put apples with cloves, fry, stirring, until golden brown, about 3 minutes. Put in a bowl of rice. In the same pan, heat 1 tablespoon oil over medium heat. Fry the onions, celery, carrots, garlic, stirring until the onion is clear, about 6 minutes. Put the mixture in a bowl with rice, add the currant. Season with salt and pepper. Add vinegar, lemon juice and water in the pan, boil, whisk until the liquid is reduced by half, about 2 minutes. Beat with the remaining 2 tablespoons oil. Season the salad with the resulting sauce and serve, decorating with roasted almonds.
Servings: 8