Dried Fruit and Grain Salad

Ingredients

1 3/4 to 2 cups vegetable or chicken stock (follow package directions)

1 cup long grain brown rice

1/4 cup each: diced Mariani Dried Apricots, diced Mariani Prunes and Mariani Dried Cranberries

1/2 cup sliced green onions

1/2 cup coarsely chopped walnuts, toasted

Dressing:

1/3 cup extra virgin olive oil

1/4 cup white wine vinegar

1 teaspoon sugar

1 teaspoon garlic salt

Freshly ground pepper to taste

Directions

Prep time: 20 minutes 

Cook/Stand time: 55 minutes  

Chill time: 1 hour 

Serves: 8

  1. Bring stock to a boil in a medium saucepan. Add rice and return to a boil; reduce heat and cook grains according to package directions. Let stand for 5 minutes then fluff with a fork. Let cool then transfer to a large bowl.
  2. Whisk together all dressing ingredients in a medium bowl. Pour over grains and toss well to coat. Stir in dried fruit, onions and walnuts.
  3. Cover and refrigerate for at least 1 hour for flavors to blend. May be prepared 2 days ahead and stored tightly covered in the refrigerator.

 

Nutritional Info Per Serving (% based upon daily values)

Calories: 250, Total Fat: 15g, Saturated Fat: 2g, Monounsaturated Fat: 7.4g, Polyunsaturated Fat: 4.7g, Cholesterol: 0mg, Sodium: 310mg, Carbohydrates: 28g, Dietary Fiber: 2g, Sugars: 7g, Protein: 3g, Vitamin D: 0mcg, Calcium: 20mg, Iron: 1mg, Potassium: 200mg

Recipe variations:

Quinoa: Cook 1 cup quinoa in 1 1/2 cups stock for 12 minutes. Let stand for 10 minutes then fluff with a fork. (Gluten Free)

Freekeh: Cook 1 cup freekeh in 2 cups stock according to package directions. Let stand for 5 minutes then fluff with a fork.

Rice Blends: Cook wild rice blends according to package directions. Let stand for 5 minutes then fluff with a fork. (Gluten Free)

Recipe tip: Stir in 2 cups coarsely chopped fresh spinach for added flavor and nutrition.

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