Brown Rice Salad with Fresh & Dried Apricots

Ingredients

1 cup short-grain brown rice, uncooked
1/2 cup Sunnyland Sliced Almonds
3 Tbsp. flavorless vegetable oil
2 Tbsp. fresh lemon juice
1 Tbsp. Honey, Salt & pepper to taste
1/2 cup Sunnyland Dried Apricots, diced
1/2 cup green onions, trimmed & thinly sliced
1/2 cup celery, finely chopped
2 Tbsp. tender pale green celery leaves, finely chopped
2 cups fresh apricots (about 1 pound), pitted and chopped

Instructions

1. Cook rice according to package directions. Let stand, uncovered, until cool. Spread almonds on a baking sheet; toast in a 350° oven until golden, about 5 - 10 minutes. Watch closely to keep from scorching. Let cool.
2. Combine oil, lemon juice, honey, salt and pepper in a large bowl. Add the cooled rice, dried apricots, onions, celery and celery leaves. Toss to coat.
3. Just before serving, add fresh apricots. Gently toss to blend. Sprinkle with toasted almonds and serve. Serves 6 - 8.

Recipe Picture from levanacooks.com