I used cooked barley for this batch of grain salad, but my recipe calls for brown rice. In my opinion the brown rice is more suited to the crunch of fresh toasted almonds and celery. Substitute any other in-tact grain (like sorghum or spelt) and try something new!
I brought this recipe to a dinner with omnivore friends and it was a big hit! I love the flavor combination of sweet cherries and apricots with the bite of celery and parsley. This dish is is “picnic-perfect,” but do try it out for your weeknight dinner. The starchy whole grains at its center will keep you and your family full. It’s chock full of fiber and minerals like iron. I’m particularly proud of this salad since some of the ingredients were purchased from local small businesses and farms like Azure b llc.
Brown Rice Salad with Cherries & Apricots
Ingredients:
4 Cups cooked whole grain brown rice
1 Cup dried Turkish apricots, chopped
1 Cup fresh cherries, pitted and halved
3 Ribs celery, thinly sliced
1/2 Cup slivered almonds
1 Bunch fresh parsley, chopped
1 Cup rice wine vinegar
Zest and juice of 2 limes
Preheat the oven to 350F. Spread the almonds out on a baking sheet and bake for 4 minutes. If more time is needed to get a nice light brown toast check every minute until done.
Combine the cooked rice, apricots, cherries, celery, almonds, and parsley in a large bowl. Dress with the vinegar and lime zest and juice. Mix well, and chill before serving if desired.
