Login
Create Account
Irma's Apricot Rice Salad
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Apricot Rice Salad
-
Main Ingredient
Rice
-
Category: Salads
-
Cuisine: American
-
Prep Time: 15 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: rachelwalker
-
Posted On: Dec 30, 2020
Number of Servings:
Ingredients:
- 3/4 - cup chopped dried apricot
- 1 - cup (before cooking) steamed brown rice
- 2 - tbsp wild rice (I often substitute ¼ c. of red quinoa to the rice while cooking)
- 4 - ounces button mushrooms sliced
- 2 - celery stalks sliced (I have substituted ½ a bulb of fennel/anise chopped)
- 1 - cup pistachios (I have substituted toasted almonds or toasted sunflower seeds as some folks are alle
- 1/2 - green, red, yellow, orange pepper chopped give it a very festive look (my addition)
- 1 - tbsp hazelnut oil For dressing
- 3 - tbsps sunflower oil For dressing
- 1 - tbsp raspberry wine vinegar For dressing
- 1/2 - tsp ground coriander For dressing
- 1/2 - tsp honey For dressing
- - salt and pepper to taste For dressing
Directions:
Irma says: For the dressing I have substituted a homemade raspberry vinaigrette which used the following ingredients to taste:
Wine vinegar simmered with 1/8 cup of chopped raspberries picked last summer and frozen, a bit of honey and a very finely diced garlic clove. I was more generous with the coriander than called for in the original recipe. I used olive oil instead of the oils indicated.
Have used store bought raspberry vinaigrette and added some lime juice or cider vinegar to increase tartness.
Comments