Orange Apricot Rice Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a wonderful dish to serve with pork. The recipe comes from old digest, More Pasta Beans and Grains. Ingredients:
1/4 teaspoon garlic powder |
1 teaspoon orange zest |
2 tablespoons orange juice |
1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
3 cups cold cooked rice (i use brown rice.) |
1 cup baby spinach leaves, losely packed and torn into bite-size pieces |
1/2 cup chopped dried apricot |
3 green onions, sliced |
pine nuts, toasted |
Directions:
1. Mix all ingredients for the dressing together and set aside.
2. In large bowl add all the salad ingredients, except pine nuts.
3. Pour dressing over rice mixture tossing to coat.
4. Cover and refrigerate at least 1 hour before serving.
5. Sprinkle with toasted pine nuts and serve.
6. The cooking time does not include the time to prepare the rice, it is the refrigeration time needed for salad.
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