Short
Arnold
Lara MApricot Rice Salad
January 25th 2007 10:42
Ingredients:
1 Cup of Dried Apricots
1 Cup of Unsalted Cashews
1 Cup of White Rice
1 Cup of Brown Rice
¼ Cup Shallots
4-5 Sticks of Celery
1 Bunch of Asparagus
¼ Cup of Red Wine Vinegar
½ Cup Olive Oil
2 Teaspoons of Oregano
2 Tablespoons of Sunflower Seeds
1 Teaspoon Cumin Seeds
Method:
Put the rice in a rice cooker with water and boil. Put the sunflower seeds and cumin seeds in a frying pan with a little oil and fry until they begin to pop. Next, place them in a sealed jar with the oil, oregano and vinegar and shake vigorously. Cut off the last 2 cm of the asparagus and discard. Place the asparagus in the frying pan and cook until limp. Finely slice the apricots, celery and shallots. When the rice has been cooked spoon it into a large bowl and add the apricots, cashews, shallots, celery and asparagus. Pour in the dressing from the jar liberally. Toss, and serve. This meal can be refrigerated and served cold at a later time
1 Cup of Dried Apricots
1 Cup of Unsalted Cashews
1 Cup of White Rice
1 Cup of Brown Rice
¼ Cup Shallots
4-5 Sticks of Celery
1 Bunch of Asparagus
¼ Cup of Red Wine Vinegar
½ Cup Olive Oil
2 Teaspoons of Oregano
2 Tablespoons of Sunflower Seeds
1 Teaspoon Cumin Seeds
Method:
Put the rice in a rice cooker with water and boil. Put the sunflower seeds and cumin seeds in a frying pan with a little oil and fry until they begin to pop. Next, place them in a sealed jar with the oil, oregano and vinegar and shake vigorously. Cut off the last 2 cm of the asparagus and discard. Place the asparagus in the frying pan and cook until limp. Finely slice the apricots, celery and shallots. When the rice has been cooked spoon it into a large bowl and add the apricots, cashews, shallots, celery and asparagus. Pour in the dressing from the jar liberally. Toss, and serve. This meal can be refrigerated and served cold at a later time
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