Fruity rice salad
- 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
- ¼ cup orange juice
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1 teaspoon grated ginger
- 2 teaspoons honey
- 1 teaspoon lemon juice
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)
Total fat 18.6g
Saturated fat 2.7g
Dietary fibre 2.3g
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