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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.

Ingredients

3 cups cooked brown rice (500g)
4 green onions (shallots), finely sliced
½ cup dried apricots, sliced (90g)
½ cup canned or cooked chick peas, well drained (100g)
½ cup toasted pine nuts (75g)
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), 13g fat (including 1g saturated fat), 35g carbohydrate (including 7g sugars), 4g fibre and 50mg 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.

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