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| Fruity rice salad |
There’s much to entice about this side with rice, it's delicious and low in price!
To Prep 0:20 | To Cook 0:15 | INGREDIENTS 11 | DIFFICULTY EASY | SERVINGS 4
Ingredients
2/3 cup SunRice White Long Grain Rice
2/3 cup dried cranberries
1/3 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
1 tablespoon extra-virgin
Olive oil
1 tablespoon white wine vinegar
Method
Step 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.
Step 2 Combine rice, cranberries, currants, apricots, almonds, parsley and onion in a bowl. Place orange juice, oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
Step 3 Pour juice mixture over rice mixture. Toss to combine. Serve.
Notes
Serve with: Lamb sausages, grilled pork steaks, chicken rissoles.
Nutrition
Energy 1723kJ
Fat saturated 1.40g
Fat Total 15.40g
Carbohydrate sugars g
Carbohydrate Total 59.70g
Dietary Fibre 5.50g
Protein 7.30g
Cholesterol mg
Sodium 65.00mg
Super Food Ideas - February 2010 , Page 46
Recipe by Kim Coverdale
Photography by Ben Dearnley
