1/2 cup (100 g) 4 oz dried apricots
200 g long grain rice
scant 1/2 (us) cup (100 ml) French dressing (P333)
1/2 bunch spring onions
25 g seedless raisins
1/3 cup (50 g) 2 oz blanched almonds
200 g long grain rice
scant 1/2 (us) cup (100 ml) French dressing (P333)
1/2 bunch spring onions
25 g seedless raisins
1/3 cup (50 g) 2 oz blanched almonds
method
1. Soak the apricots in cold water for 6 hours.
2. Drain thoroughly and chop.
3. Cook the rice in boiling salted water until just tender.
4. Drain thoroughly, put into a bowl, and mix in the dressing while the rice is still hot.
5. Chop the spring onions.
6. Add to the rice with the apricots and raisins.
7. Toss well together and leave to cool.
8. Toast the almonds until golden brown, if liked, and sprinkle over the top of the salad before serving.
2. Drain thoroughly and chop.
3. Cook the rice in boiling salted water until just tender.
4. Drain thoroughly, put into a bowl, and mix in the dressing while the rice is still hot.
5. Chop the spring onions.
6. Add to the rice with the apricots and raisins.
7. Toss well together and leave to cool.
8. Toast the almonds until golden brown, if liked, and sprinkle over the top of the salad before serving.
serving amount
serves 4
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