Apricot and Rice Salad recipe
information
Preparation time : 10 minutes,
Standing time : 1 hour,
Cooking time : 30 minutes,
Calories per serving: 490
ingredients
8 oz (225 g) long grain brown rice
1 yellow or red pepper
8 oz (225 g) dried apricots
4 in (100 mm) piece of cucumber
3 oz (75 g) pumpkin seeds
2 fresh apricots
Sprigs of parsley for garnish
1 yellow or red pepper
8 oz (225 g) dried apricots
4 in (100 mm) piece of cucumber
3 oz (75 g) pumpkin seeds
2 fresh apricots
Sprigs of parsley for garnish
For the Dressing
3 tablespoons grapeseed or sunflower oil
1 1/2 tablespoons sherry vinegar
1 teaspoon grainy mustard
Freshly ground black pepper
1 1/2 tablespoons sherry vinegar
1 teaspoon grainy mustard
Freshly ground black pepper
method
1. Cook the rice according to the packet instructions and mix the dressing ingredients together.
2. Drain the rice and turn into a bowl. Add the dressing, mix well and leave to cool for 1 hour.
3. Halve and de-seed the pepper and cut into 2 in (50 mm) strips. Roughly chop the apricots and dice the cucumber into 1/2 in (15 mm) cubes. Mix the peppers, apricots, cucumber and pumpkin seeds with the rice.
4. Season to taste and garnish.
2. Drain the rice and turn into a bowl. Add the dressing, mix well and leave to cool for 1 hour.
3. Halve and de-seed the pepper and cut into 2 in (50 mm) strips. Roughly chop the apricots and dice the cucumber into 1/2 in (15 mm) cubes. Mix the peppers, apricots, cucumber and pumpkin seeds with the rice.
4. Season to taste and garnish.
serving amount
serves 4 - 6
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