Recipe Detail

Irma's Apricot Rice Salad

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  1. 3/4 - cup chopped dried apricot
  2. 1 - cup (before cooking) steamed brown rice
  3. 2 - tbsp wild rice (I often substitute ¼ c. of red quinoa to the rice while cooking)
  4. 4 - ounces button mushrooms sliced
  5. 2 - celery stalks sliced (I have substituted ½ a bulb of fennel/anise chopped)
  6. 1 - cup pistachios (I have substituted toasted almonds or toasted sunflower seeds as some folks are alle
  7. 1/2 - green, red, yellow, orange pepper chopped give it a very festive look (my addition)
  8. 1 - tbsp hazelnut oil For dressing
  9. 3 - tbsps sunflower oil For dressing
  10. 1 - tbsp raspberry wine vinegar For dressing
  11. 1/2 - tsp ground coriander For dressing
  12. 1/2 - tsp honey For dressing
  13. - salt and pepper to taste For dressing


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.


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