Prep 15 mins
Cook 1 hr
This is a wonderful dish to serve with pork. The recipe comes from old digest, More Pasta Beans and Grains.
- 1⁄4 teaspoon garlic powder
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 3 cups cold cooked rice (I use brown rice.)
- 1 cup baby spinach leaves, losely packed and torn into bite-size pieces
- 1⁄2 cup chopped dried apricot
- 3 green onions, sliced
- pine nuts, toasted
- Mix all ingredients for the dressing together and set aside.
- In large bowl add all the salad ingredients, except pine nuts.
- Pour dressing over rice mixture tossing to coat.
- Cover and refrigerate at least 1 hour before serving.
- Sprinkle with toasted pine nuts and serve.
- The cooking time does not include the time to prepare the rice, it is the refrigeration time needed for salad.
I just loved this salad. For me it disguised the spinach since I really only like it cooked. I thought it was a little orangy, so, I hate to admit this, I added a teeny teaspoon of bottled Italian dressing. That hit the spot for me.
This was a perfect blend of flavours! Loved the combination of apricot and orange. I used brown basmati rice which was very aromatic. Thanks for sharing :)<br/>Made for ZWT 9 / Morocco for The Apron String Travelers
I was out of scallions and otherwise made this salad as stated. Mine included a mix of brown and wild rice. Though I was quite hungry, the hour wait to let the flavors blend was well worth it. The apricots released some of there sweetness while absorbing some of the acidity of the vinegar. Same for the rice which took on the fragrance of the orange juice. Ultimately, I decided to add scoop of dried cranberries to give a bit more sharpness -- perhaps this was lost from the original when I omitted the scallions. Also added some leftover citrus marinated chicken to make a meal of the dish. Cranberries or scallions, side or entree, this is a keeper. I really wish there was a half star 'cause this is much better than a four, just not quite a 5. (You have some fivers that leave me fantasizing from lunch to dinner.) Thank you Paula.