Apricot and Rice Salad

apricot and rice salad

Apricot and Rice Salad

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Delicious and nutritious, this Apricot and Rice Salad brings together a few key ingredients in a refreshing dish that's perfect for spring.
Servings: 6
Calories: 385
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 1 hour


  • 8 oz long grain brown rice
  • 1 yellow or red pepper
  • 8 oz dried apricots
  • 4 in piece of cucumber
  • 3 oz 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


  • Cook the rice according to the packet instructions and mix the dressing ingredients together.
  • Drain the rice and turn into a bowl. Add the dressing, mix well and leave to cool for 1 hour.
  • 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.
  • Season to taste and garnish.
Calories: 385 kcal
Carbohydrates: 57 g
Protein: 9 g
Fat: 15g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 18 mg
Potassium: 715 mg
Fiber: 6 g
Sugar: 23 g
Vitamin A: 2212 IU
Vitamin C: 27 mg
Calcium: 40 mg
Iron: 3 mg
Dishes Salads
Ingredients Apricot, Fruits
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