Rice Walnut And Apricot Salad
|Brown rice||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||2 Tablespoon|
|Chopped walnuts||3 Ounce (3/4 Cup)|
|Dried apricots||1⁄2 Cup (8 tbs), chopped (Ready To Eat Type)|
|Fresh parsley||1 Bunch (100 gm) (For Garnish)|
|Dry mustard||2 Teaspoon|
|Wine vinegar||2 Tablespoon|
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.