Rice Salad with Dried Apricots

This Rice Salad with Dried Apricots is a unique twist on traditional rice salads. Combining the sweetness of dried apricots with the nutty flavors of slivered almonds and aromatic spices, this salad is a delightful blend of sweet and savory. Basmati rice works best when freshly cooked and cooled, while medium-grain or brown rice are also suitable alternatives. With its versatile nature, this recipe can be adapted using other grains to create equally delicious variations.

MAKES: 4 servings

TIME: About 30 minutes

INGREDIENTS:

• 3 to 4 cups cooked rice, cooled (preferably Basmati or any medium-grain rice)
• 1 cup chopped dried apricots
• 1/2 cup toasted slivered almonds
• 1/4 cup chopped scallion
• 1/4 to 1/2 cup Vinaigrette (made with white wine vinegar)
• 1 tablespoon ground coriander
• 2 teaspoons ground ginger
• 1 1/2 teaspoons cayenne
• Salt and freshly ground black pepper
• 1/2 cup chopped fresh cilantro leaves

INSTRUCTIONS:

1. In a large bowl, combine the cooked rice, chopped dried apricots, toasted slivered almonds, and chopped scallion.
2. Drizzle the vinaigrette over the rice mixture, and sprinkle the ground coriander, ground ginger, cayenne, salt, and black pepper. Use two forks to gently combine the ingredients, fluffing the rice and ensuring the grains are separated.
3. Stir in the chopped fresh cilantro, taste the salad, and adjust the seasoning if needed. If desired, moisten the salad with a little more vinaigrette.
4. Serve the rice salad at room temperature or refrigerate for up to a day, allowing it to come back to room temperature before serving.

VARIATIONS:

• Rice Salad with Grapefruit and Pistachios: Replace the dried apricots with grapefruit segments and use pistachios instead of almonds for a refreshing and crunchy twist.
• Wild Rice Salad with Dried Fruit and Pecans: Substitute wild rice for the white rice and use a mix of dried cherries, cranberries, and/or blueberries in place of the dried apricots. Swap the almonds for pecans and use parsley instead of cilantro.
• Wheat Berry Salad with Apples and Walnuts: Use wheat berries instead of rice and prepare Maple Vinaigrette as the dressing. Swap the dried apricots for chopped or thinly sliced Granny Smith or Pink Lady apples and replace the almonds with walnuts. Omit the scallion and cilantro.

USES:

• Enjoy this Rice Salad with Dried Apricots as a refreshing side dish for grilled meats or roasted vegetables.
• Pack it for a picnic or bring it to potlucks and gatherings as a unique and flavorful contribution.
• Serve it as a light lunch or dinner by adding grilled chicken or tofu on top.
• Incorporate it into meal prepping for quick and satisfying meals throughout the week.

This Rice Salad with Dried Apricots offers a delightful combination of sweet and savory flavors, complemented by aromatic spices and crunchy almonds. With its adaptability to different grains and variations, this recipe can be enjoyed year-round. Whether served as a side dish or a light meal, this salad is sure to impress with its unique blend of textures and flavors. Experiment with the variations to create your own personalized twist. From picnics to family dinners, this Rice Salad with Dried Apricots is a versatile and delicious addition to any occasion.