RICE SALAD WITH APRICOTS AND CURRANTS

[Kathy]

RICE SALAD WITH APRICOTS AND CURRANTS

yield: 3 cups (3 servings) by Mark Hall
This very colorful salad has a lot of texture and depth of flavor. You
would expect it to be a little sweet because of the apricots and
currants, but the savoriness is a surprise. It is actually a variation
of the Quinoa Salad (page 408). Serve it at room temperature or
slightly chilled.

1/4 cup uncooked wild rice
1/2 cup uncooked basmati rice
21/2 tablespoons minced dried apricots
1/3 cup dried currants
1/3 cup finely diced red onions
1/3 cup sliced scallions
1/2 tablespoon orange juice
1/2 teaspoon rice wine vinegar
Small pinch freshly ground black pepper
1 teaspoon orange zest
Salt
Freshly ground black pepper

Cook the wild rice and basmati rice separately. The free-boiling time
is 40 minutes and 30 minutes, respectively. Alternatively, you can
follow the package instructions, being sure not to add any salt or
butter.
When they are done, toss with the apricots, currants, onions and
scallions. Combine the orange juice, rice wine vinegar, black pepper
and orange zest separately. Add the rice mixture, salt and more pepper
to taste.

Serving size 5 1 cup
218 calories
0.2 grams total fat
trace saturated fat
0 milligrams cholesterol