Rice, Pistachio and Apricot Salad

By now, I am sure you know  I am fan of salads. Any salad.  Well, most salads.  Everyday, rain or shine, I sit down at 3:30 pm for a moment total pleasure and meditation that only broken by the sounds of fresh vegetables and nuts.  Which brings me back why I don’t like all salads.  I always feel like the salad police whenever I see a person eating a salad drenched with bottled salad dressing or mayonnaise.  Even though they have different names, some salads all look alike masked with mayo making them baby soft, as if we don’t have teeth.  I have teeth and I would like to use them and that is why all my salads include a plethora of fresh greens, grains and nuts.

I like nuts and seeds in salad not just for flavors or texture but also for nutrition value.  Nuts and seeds are especially good ingredients in vegetarian and vegan diets.

Rice, vegetable and nut salad

serves 4

1        cup brown rice

1        cup wild rice

1/2    cup  lemon juice

Zest of two lemons

1/2     cup  olive oil

4       scallions, chopped

1       red bell pepper, seeded and diced

1/2      cup chopped dried apricot

1/2     cup chopped dried sour cherry

1/2  cup  roasted shelled pistachio

1/2  cup coarsely chopped walnuts

1/8  teaspoon crushed pepper

salt and  to taste

-In a bowl, whisk the  olive with the lemon juice, and the lemon zest.

-Boil the wild rice and the brown rice separately until soft but not mushy.  Drain and mix together, and then toss in the lemon dressing.  Set aside.

-Add the vegetables, the pistachio, the walnut, the sour cherry, the apricot and the seasoning.  Toss well.

-Adjust the seasoning.  Serve cold or room temperature.

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