Apricot and Rice Salad
Delicious and nutritious, this Apricot and Rice Salad brings together a few key ingredients in a refreshing dish that's perfect for spring.
Ingredients
- 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
Instructions
- 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