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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

1 250
instant long grain brown rice
1/4 60
finely chopped dried apricots
1/4 60
finely chopped red onion
1/4 60
fresh orange juice
2 30
olive oil
2 30
white wine vinegar
2 10
yellow curry paste
1/4 60
fresh cilantro, chopped
1/4 60
sliced almonds

Directions

Step 1
Cook rice according to package directions. Fluff with fork and toss with apricots and red onion.
Step 2
In a small bowl, whisk together orange juice, oil, vinegar and curry paste. Pour over rice mixture and gently toss. Let cool completely and then sprinkle cilantro and almonds overtop.

Tip

This versatile salad can also be made with quinoa or barley.
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Nutrition Facts

Nutrition Description:
1⁄4 of the recipe
Calories:
270
Fat:
13
Saturated Fat:
1
Carbs:
34
Fibre:
2
Protein:
4
Sodium:
95 mg