Brown rice salad with apricots and pine nuts
- Ready In: 10 minutes
- Prep Time: 10 minutes
- Cooking Time: Nil
- Serves: 6-8
Try this lovely slightly-sweet salad as a side dish to simple grilled chicken pieces or even pork. The pine nuts give a nice contrast to the softness of the rice, while the onions counter-balance the sweetness of the apricots. Yum!
Tip: If you're cooking the rice from scratch, you'll need to cook 1 cup of raw brown rice to make up the 3 cups of cooked rice required for this recipe.
Ingredients
- 3 cups cooked brown rice (500 g)
- 4 green onions (shallots), finely sliced
- ½ cup dried apricots, sliced (90 g)
- ½ cup canned or cooked chick peas, well drained (100 g)
- ½ cup toasted pine nuts (75 g)
- ½ cup chopped coriander leaves
- Dressing:
- Grated rind and juice of 1 orange
- 1 tablespoon olive oil
- ½ teaspoon Dijon mustard
- ground black pepper
Nutrition per serve
1 serve = 1190 kilojoules (280 Calories), 13 g fat (including 1 g saturated fat), 35 g carbohydrate (including 7 g sugars), 4 g fibre and 50 mg sodium. Read our nutrition rating system.
Directions
Place all ingredients in a bowl and mix with a large spoon to combine.
To make dressing
Grate rind and place in a small screwtop jar along with orange juice, oil, mustard and pepper.
