Name: Nutty rice with figs and apricots
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 teaspoon cumin seeds; 2 tablespoon sunflower seed kernels; 2 tablespoon pepitas; 1 cup (200g) white rice; 1 cup (200g) brown rice; 1/2 cup (75g) dried apricots, sliced thinly; 1/2 cup (95g) dried figs, chopped finely; 1 cup (150g) unsalted roasted cashews; 1/3 cup (50g) pine nuts, toasted; 2/3 cup (110g) almond kernels; dressing; 1/4 cup (60ml) red wine vinegar; 1/2 cup (125ml) olive oil; 2 teaspoon fresh oregano, finely chopped; 2 teaspoon fresh chives, coarsely chopped

Ingredients

1 teaspoon cumin seeds

2 tablespoon sunflower seed kernels

2 tablespoon pepitas

1 cup (200g) white rice

1 cup (200g) brown rice

1/2 cup (75g) dried apricots, sliced thinly

1/2 cup (95g) dried figs, chopped finely

1 cup (150g) unsalted roasted cashews

1/3 cup (50g) pine nuts, toasted

2/3 cup (110g) almond kernels

dressing

1/4 cup (60ml) red wine vinegar

1/2 cup (125ml) olive oil

2 teaspoon fresh oregano, finely chopped

2 teaspoon fresh chives, coarsely chopped

Method

1.Place seeds, kernels and pepitas in dry medium saucepan, stir over heat until seeds begin to crack.

2.Place white and brown rice in separate medium saucepans of boiling water, boil, uncovered, until tender. Drain, cool. (Can be made 1 day ahead to this stage and refrigerated, covered).

3.To make dressing. Combine ingredients in screw-top jar; shake well.

4.Combine seed mixture, rice and remaining ingredients in large bowl. Add dressing, mix well.

fish option Grill white fish cutlets. Cool; flake into pieces. Top rice salad with fish.
Note

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