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Rice Walnut And Apricot Salad

Chef.at.Home's picture
Ingredients
  Brown rice 1 1⁄2 Cup (24 tbs)
  Unsalted butter 2 Tablespoon
  Oil 1 Tablespoon
  Chopped walnuts 3 Ounce (3/4 Cup)
  Salt To Taste
  Dried apricots 1⁄2 Cup (8 tbs), chopped (Ready To Eat Type)
  Fresh parsley 1 Bunch (100 gm) (For Garnish)
For dressing
  Dry mustard 2 Teaspoon
  Sugar 2 Teaspoon
  Wine vinegar 2 Tablespoon
  Oil 4 Tablespoon
Directions

Cook the rice in boiling water for 30-35 minutes, until just tender.
Drain and rinse with hot water.
Put into a mixing bowl and set aside.
Heat the butter and oil in a saucepan, add the walnuts and salt and fry for about 5 minutes, stirring the nuts around so that they cook evenly.
Mix the walnuts and apricots into the rice.
Put all the ingredients for the dressing into a screw-top jar and shake well.
Pour this into the rice mixture, and mix thoroughly.
Pile the rice salad onto a serving dish or into a bowl.
Leave to cool completely before serving, garnished with small bunches of parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Walnut
Interest: 
Healthy

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