Rice Salad With Apricots And Currants

yield: 3 cups (3 servings) by Mark Hall

This very colorful salad has a lot of texture and depth of flavor. You
would expect it to be a little sweet because of the apricots and currants,
but the savoriness is a surprise. Serve it at room temperature or slightly
chilled.

1/4 cup uncooked wild rice
1/2 cup uncooked basmati rice
21/2 tablespoons minced dried apricots
1/3 cup dried currants
1/3 cup finely diced red onions
1/3 cup sliced scallions
1/2 tablespoon orange juice
1/2 teaspoon rice wine vinegar
Small pinch freshly ground black pepper
1 teaspoon orange zest
Salt
Freshly ground black pepper

Cook the wild rice and basmati rice separately. The free-boiling time is
40 minutes and 30 minutes, respectively. Alternatively, you can follow the
package instructions, being sure not to add any salt or butter. When they
are done, toss with the apricots, currants, onions and scallions. Combine
the orange juice, rice wine vinegar, black pepper and orange zest
separately. Add the rice mixture, salt and more pepper to taste.

Serving size 5 1 cup
218 calories 0.2 grams total fat trace saturated fat 0 milligrams
cholesterol

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