Fruity rice salad

First published: Feb 2007

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

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 338cal

Kilojoules 1415kJ

Protein 8.1g

Total fat 18.6g

–Saturated fat 2.7g

Carbohydrates 34.8g

–Sugars 15.7g

Dietary fibre 2.3g

Sodium 15mg

Calcium 45mg

Iron 2.5mg

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.

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