Rice Salad With Fruit and Nuts

My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. I feel that the salad is best eaten fresh.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1 1⁄4 cups basmati rice
• 1⁄4 teaspoon turmeric
• 2  tablespoons olive oil
• 1  onion, chopped
• 2  garlic cloves, crushed
• 1  cup  blanched almond
• 1⁄2 cup pine nuts
• 1  lemon, juice of
• 2⁄3 cup apricot, sliced
• 1⁄3 cup sultana
• 3  tablespoons  coriander, chopped

Directions

1. Half fill a large saucepan with water and bring to a boil.
2. Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
3. Drain in strainer and place in a bowl.
4. Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
5. Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
6. Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
7. Taste and add more lemon juice if necessary. Serve.