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Brown rice salad with apricots and pine nuts

Written by Catherine Saxelby on Friday, 16 July 2010.
Tagged: brownrice, dairy-free, easy, egg-free, gluten-free, healthy cooking, healthy eating, healthy recipe, light meal, low salt, no cook, salad, vegetarian

  • Ready In: 10 minutes
  • Prep Time: 10 minutes
  • Cooking Time: Nil
  • Serves: 6-8
Brown rice salad with apricots and pine nuts


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.



  • 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.


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.