This Tangy Red Rice Salad with Apricots is a great side dish or a perfect light lunch for those hot summer days when warm leftovers just don’t seem that appetizing.
Tangy Red Rice Salad
Ingredients for the salad:
1 cup red rice (we like to use Ruby Red Rice from Thailand, but whatever you can find will work)
3 ripe, but firm, apricots, diced
1 red bell pepper, diced
1/2 cup chopped pecans, toasted
1/4 cup dried currants, soaked for 5 minutes in 1 cup boiling water
Ingredients for vinaigrette:
1 bunch green onions (about 5), finely chopped
1/4 – 1/3 cup canola oil (depending on your preferences)
3 tbsp apple cider vinegar
1 tbsp orange marmalade
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 tbsp honey
juice from half a lemon
1. Cook the red rice according to directions on the package. Drain excess water and spread the rice out on a baking sheet to cool quickly.
2. While the rice is cooking, toast the pecans in a pan over medium heat, shaking pan frequently. Cook until pecans are lightly browned and fragrant.
3. Next, prepare vinaigrette by whisking all ingredients together. Set aside.
4. When the red rice has cooled to room temperature, toss with remaining salad ingredients and the vinaigrette. Serve cold or at room temperature.
We hope you enjoy this amazing summer salad!