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Source: Rice

Indonesian Rice Salad w/ Fruit & Nuts
An excellent salad thats taste is second to none.
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Serves: 6
Prep Time: 40 minutes
Cook Time: 0 minutes
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lemon zest, of 1 lemon (grated), plus additional for garnish
1/4 cup fresh lemon juice
1 1/2 tablespoons tarragon vinegar
1 garlic clove, minced
1 teaspoon fresh ginger, minced and peeled
1/2 teaspoon ground cumin
1/2 teaspoon coriander, ground
1/4 teaspoon cayenne
2 tablespoons honey
1/4 cup peanut oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups long grain brown rice
1/4 cup sundried tomatoes, (not oil packed)
1/4 cup dried apricots, chopped
1/4 cup red bell pepper, diced
3 green onions, chopped
1/2 cup cucumber, seeded and diced
1/2 cup coarsely chopped mixed unsalted peanuts and cashews
1 tablespoon fresh cilantro, (for garnish)

Prepare the dressing: In a small bowl, whisk together the lemon zest, lemon juice, vinegar, garlic, ginger, cumin, coriander, cayenne and honey. Slowly whisk in oil until thoroughly incorporated. Season with salt and pepper.

Meanwhile, prepare the salad: Cook the rice folowing the basic method for boiled long-grain brown riceor according to the package directions.
Let cool. In a small bowl, cover the sundried tomatoes with warm water and let stand for 30 minutes or until softened. Drain and chop.

In a medium-size bowl, mix together the cooked rice, apricots, sundried tomatoes, bell peppers, green onions, cucumber and nuts. Add the dressing and toss gently to mix well. Cover and refrigerate up to one hour.

Serve at room temperature, garnish with the cilantro and lemon zest.

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