Fruity Rice Salad Recipe
Summary
Cooking Time40 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Long grain rice | 3/4 Cup (16 tbs) | |
| Pinenuts | 1/2 Cup (16 tbs) | |
| Sultanas | 1/2 Cup (16 tbs) | |
| Celery stick | 1 , diced | |
| Shallots | 4 , chopped | |
| 1/2 cup walnut pieces | ||
| Chopped ginger | 2 Tablespoon | |
| Apricots | 2 , chopped | |
| Orange juice | 1/4 Cup (16 tbs) (DRESSING) | |
| Oil | 2 Tablespoon (DRESSING) | |
| Garlic | 1 Clove (5gm), crushed (DRESSING) | |
| 1 teaspoon grated green ginger | ||
| Honey | 2 Teaspoon (DRESSING) | |
| Lemon juice | 1 Teaspoon (DRESSING) | |
Directions
Add rice gradually to large pan of boiling water, boil uncovered 10 to 15 minutes or until tender, drain; cool.
Toast pinenuts in moderate oven 5 to 8 minutes.
Combine all ingredients in salad bowl, toss well with Dressing.
Cover, refrigerate several hours before serving.
Dressing: Combine all ingredients in screw top jar, shake well.
Toast pinenuts in moderate oven 5 to 8 minutes.
Combine all ingredients in salad bowl, toss well with Dressing.
Cover, refrigerate several hours before serving.
Dressing: Combine all ingredients in screw top jar, shake well.
Chef
