Rice Salad

Ingredients

• Wild rice

  Raw

  1 cup or 160g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Coriander seed

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Tomatoes

  Red, ripe, raw, year round average

  4 Italian tomato or 248g

• Onions

  Raw

  ¼ medium or 28g

• Pumpkin and squash seed kernels

  Seeds, dried

  1 oz or 28g

• Raisins

  Seedless

  ¼ cup, packed or 41g

• Apricots, dried

  Sulfured, uncooked

  ⅓ cup, halves or 43g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Basil

  Fresh

  15 leaf, whole or 8g

• Spearmint

  Fresh

  3 tbsp or 17g

• Parsley

  Raw

  4 tbsp or 15g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Red wine vinegar

  2 tsp or 10g

• Honey

  3 tsp or 21g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook rice with turmeric, coriander, and cumin, as per package directions. Let cool then move to a bowl.
2. Dice tomatoes and onions. Scatter over the rice along with pumpkin seeds, sultanas, apricot pieces, spring onions, and fresh herbs.
3. Make dressing using minced garlic, olive oil, red wine vinegar, honey, and lemon juice. Whisk well, then drizzle over rice.
4. Salt and pepper to taste, and serve!

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