Serves 6 to 8
Directions include ingredients:
Cook 2 cups wild rice according to package instructions, drain and rinse under cold water. Set the rice aside in a medium bowl. Melt 1 tablespoon unsalted butter in a medium skillet. Core and dice 1 red apple and add to butter in skillet along with a pinch of ground cloves. Sauté until golden, about 3 minutes. Transfer to the bowl with rice.
Heat 3 tablespoons extra-virgin olive oil in the same skillet and add 1 small red onion, 1 celery stalk and 1 small carrot, each cut into 1/4-inch dice. Add 2 minced garlic cloves and cook, stirring occasionally, until veggies are just tender and beginning to brown, about 6 minutes. Add to rice mixture. Stir in 1/4 cup dried currants or cherries. Season well with coarse salt and freshly ground pepper.
To the skillet, add 2 tablespoons apple-cider vinegar, 3 tablespoons balsamic vinegar, 1 tablespoon fresh lemon juice and 2 tablespoons water. Cook, whisking, until reduced by half, about 2 minutes.
Drizzle over salad and toss well to combine. Before serving, sprinkle in 1/2 cup toasted slivered almonds.