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Recipe Ingredients
2/3 cup long-grain white rice
2/3 cup dried cranberries
1/3 cup currants
1/3 cup diced apricots
2/3 cup slivered almonds, toasted
1/4 cup chopped fresh flat-leaf parsley
2 green onions, thinly sliced
1/4 cup orange juice
1 tablespoon extra-virgin
Olive oil
1 tablespoon white wine vinegar
Recipe Method
Cook rice in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool for 10 minutes.
Combine rice, cranberries, currants, apricots, almonds, parsley and onion in a bowl. Place orange juice, oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
Pour juice mixture over rice mixture. Toss to combine. Serve
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