This simple whole foods recipe for wild rice salad with nuts and dried apricots is great with warm weather entrees and is also delicious as part of a light lunch. Use walnut or hazelnut oil to dress the rice, and walnuts, pecans, hazelnuts (or a combination) in the salad.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: Serves 4
Ingredients:
- 2 cups cooked wild, red, or black rice
- 1 scallion, chopped fine
- 10 apricots, sliced thin
- ½ cup chopped walnuts, hazelnuts, or pecans
- 1 tablespoon walnut or hazelnut oil
- ¼ cup orange juice
- Pinch of sea salt
Preparation:
Gently mix all ingredients together and season to taste.
Serves 4
Copyright 2010 by Jen Hoy
Serves 4
Copyright 2010 by Jen Hoy
