Fruity Rice Salad
|Long grain rice||3⁄4 Cup (12 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Sultanas||1⁄2 Cup (8 tbs)|
|Celery stick||1 , diced|
|Shallots||4 , chopped|
|Walnut pieces||1⁄2 Cup (8 tbs)|
|Glace ginger||2 Tablespoon, chopped|
|Glace apricots||2 , chopped|
|Orange juice||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Green ginger||1 Teaspoon, grated|
|Lemon juice||1 Teaspoon|
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.