Catherine's Wild Rice, Walnut,
and Apricot Salad


Skippy


Ingredients:


75-100g wild rice
75 g white rice  (here I use Jasmine rice)
75 g basmati rice
¾ cup chopped fresh chives
2 tablespoons parsley
½ cup dried apricots, (chopped)
100 g walnuts, (chopped)

Dressing:

2 tablespoons peanut oil
2 tablespoons olive oil
¼ cup white vinegar
Juice of ½ lemon
1 teaspoon brown sugar
1 teaspoon mustard
Salt and pepper


Directions:


Cook rice in separate pots of boiling water until ready.  Drain and allow to cool. Combine rice in a salad bowl and add chives, parsley, apricots and walnuts.  Mix  well.

Dressing:   Combine oils, vinegar, lemon, sugar and mustard in a jar.  Shake well. Pour dressing over salad and toss to coat.

Season with salt and pepper. Serve at room temperature.

 


Return to The Recipes Index