wild rice (brown and red) + parsley + white toasted almonds + shallots + red peppers + celery + carrots
3 lemons + bit of red and white vinegar + olive oil + s/p + pinch of cumin
Cook the rice and let it cool. Toast the almonds in dry pan. Cut all the veggies and parsley. Mix everything in a large bowl. Mix the dressing and add it to the bowl with some salt/pepper to taste.
Letting this sit overnight in the fridge before eating allows the rice to soak up some flavors.