Fruity Rice Salad

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Fruity Rice Salad

 

 

2/3 cup long-grain white rice

2/3 cup dried cranberries

1/2 cup currants

1/3 cup diced apricots

2/3 cup slivered almonds, toasted

1/4 cup chopped fresh flat-leaf parsley

2 green onions, thinly sliced

1/4 cup orange juice

4 teaspoons extra-virgin olive oil

4 teaspoons white wine vinegar

salt & pepper, to taste

 

 

1. Cook rice in a large saucepan of boiling, salted water,

following packet directions, until tender. Drain. Refresh

under cold water. Drain. Cool for 10 minutes.

 

2. Combine rice, cranberries, currants, apricots, almonds,

parsley and onion in a bowl.

 

3. Place orange juice, oil and vinegar in a screw-top jar. Season

with salt and pepper. Secure lid. Shake well to combine.

 

4. Pour juice mixture over rice mixture. Toss to combine. Serve.

 

 

Serves 4.