Vegetable and Apricot Rice Salad with Toasted Almonds (for a crowd)

[Guest guest]

To took this to a picnic last weekend and everyone went crazy for it.

Bertha

 

Vegetable and Apricot Rice Salad with Toasted Almonds (for a crowd)

 

6 cups rice  (I like basmati or jasmine rice the best)

12 cups vegetable broth or water

2 15 ounce cans apricot halves in light syrup or juice, thinly sliced

1 1/2 cups steamed broccoli florets (fresh or frozen will work)

1 cup peas (fresh or frozen will work)

1 cup sliced almonds, toasted

1 tablespoon crushed garlic

3 chopped green onions

3 teaspoons sesame oil

juice of 1/2 lemon

2 tablespoons balsamic vinegar

salt and pepper

 

Prepare the rice according to the directions, use vegetable broth or water.

Steam the broccoli for about 5 minutes. Add peas during the last minute or two.

Set aside rice, broccoli and peas to cool.

Drain and thinly slice the apricots. Set aside.

Toast the almonds with 1 teaspoon of olive oil in a skillet over a medium heat,

stirring regularly. This doesn't take long, so watch the almonds carefully.

Combine all ingredients except the almonds in a large bowl.

Add the lemon juice and salt and pepper to taste, mix well.

To keep the crunch in the almonds wait until just before serving the salad to

add them.

Refrigerate and serve cool. Serves 10 to 12.