Fruity rice salad

Save to favs/meal planning

See favs

Make this rice salad a day ahead so the flavours can infuse.

Serves: 6

Time to make: 40 mins , plus chilling

Ingredients

More weights & measures

¾ cup brown rice

½ cup pine nuts or pumpkin seeds

½ cup sultanasgolden raisinsX

1 stalk celery, diced

4 spring onions, chopped

½ cup walnut pieces

1 tablespoon finely chopped ginger

2 dried apricots, chopped

Dressing

¼ cup orange juice

2 tablespoons olive oil

1 clove garlic, crushed

1 teaspoon grated ginger

2 teaspoons honey

1 teaspoon lemon juice

Instructions

Stay Awake

1 Add the rice to a large pan of boiling water, cook uncovered for 30 minutes, or slightly less if you want a bit of crunch to your rice. Drain and cool.

2 Toast the pine nuts in a moderate oven for 5-8 minutes (keep an eye on them as they can burn quickly).

3 Combine all the dressing ingredients in a screw top jar and shake well to combine.

4 Combine all the ingredients in a salad bowl and toss well with the dressing to combine. Cover and refrigerate for several hours before serving; the flavour improves the longer you leave it.

Nutrition Info (per serve)

Calories 338 cal

Kilojoules 1415 kJ

Protein 8.1 g

Total fat 18.6 g

Saturated fat 2.7 g

Carbohydrates 34.8 g

Sugar 15.7 g

Dietary fibre 2.3 g

Sodium 15 mg

Calcium 45 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT