1 cup short-grain brown rice, uncooked
1/2 cup Sunnyland Sliced Almonds
3 Tbsp. flavorless vegetable oil
2 Tbsp. fresh lemon juice
1 Tbsp. Honey, Salt & pepper to taste
1/2 cup Sunnyland Dried Apricots, diced
1/2 cup green onions, trimmed & thinly sliced
1/2 cup celery, finely chopped
2 Tbsp. tender pale green celery leaves, finely chopped
2 cups fresh apricots (about 1 pound), pitted and chopped
- Cook rice according to package directions. Let stand, uncovered, until cool. Spread almonds on a baking sheet; toast in a 350° oven until golden, about 5 - 10 minutes. Watch closely to keep from scorching. Let cool.
- Combine oil, lemon juice, honey, salt and pepper in a large bowl. Add the cooled rice, dried apricots, onions, celery and celery leaves. Toss to coat.
- Just before serving, add fresh apricots. Gently toss to blend. Sprinkle with toasted almonds and serve. Serves 6 - 8.
Recipe Picture from levanacooks.com