Orange Apricot Rice Salad

5.00 (4)
⏱ 75 mins 🍽 6 serving(s) 🏷 Brown Rice

This colourful salad combines cold brown rice with dried apricots, fresh spinach and green onions. It is dressed in a simple, zesty mixture of orange juice, zest, balsamic vinegar and olive oil. After tossing, the salad needs to chill for at least 1 hour to allow the flavours to meld. Just before serving, it is finished with toasted pine nuts. The total time of 75 minutes includes this essential refrigeration period.

Orange Apricot Rice Salad

Ingredients

  • 1/4 teaspoon garlic powder
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 3 cups cold cooked rice (I use brown rice.)
  • 1 cup baby spinach leaves, losely packed and torn into bite-size pieces
  • 1/2 cup chopped dried apricot
  • 3 green onions, sliced
  • pine nuts, toasted

Method

  1. Combine the garlic powder, orange zest, orange juice, olive oil and balsamic vinegar to make the dressing and set it aside.
  2. Place the cold cooked rice, torn spinach leaves, chopped dried apricots and sliced green onions into a large bowl.
  3. Pour the prepared dressing over the rice mixture and toss everything together until evenly coated.
  4. Cover the bowl and place the salad in the refrigerator to chill for at least 1 hour.
  5. Scatter the toasted pine nuts over the top of the salad just before you serve it.
  6. The 75 minute total time does not account for cooking the rice, it is the 1 hour needed for refrigeration.

Nutrition (per serving)

Sodium7000 mg

Recipe details

CategoryBrown Rice
AuthorPaulaG