This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup wild and long-grain rice blend
- 2 cups vegetable stock
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped dried apricots
- 1 large shallot, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 teaspoon curry powder
- 1 teaspoon honey
- 6 tablespoons extra-virgin olive oil
- 3 cups baby arugula
- 1/2 cup toasted pine nuts
- 2 tablespoons chopped fresh mint
Instructions
- Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
- Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
- Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
- Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 353 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 390 mg |
Reviews
Very yummy!!
This dish is excellent! The vinaigrette is awesome. I subbed dried cranberries for the apricots, so yummy!
I love the melding of flavors. I had with salmon filets also and it was a great pairing.
Outstanding recipe as written! We enjoyed this with baked salmon fillets but the salad is excellent on its own.