Ingredients
2 c. short-grain brown rice
1/2 c. dried apricots
1/2 c. sliced almonds
1/4 c. pine nuts
1/4 c. extra-virgin olive oil
3 tbsp. fresh lemon juice
2 c. chopped parsley
1 c. Chopped cilantro
1/2 c. Chopped mint
1/4 c. sunflower seeds
1 c. cherry tomatoes
salt
Freshly ground pepper
Preparation
Step 1In a saucepan, bring the rice and 1 quart of water to a boil. Cover and cook over low heat for 50 minutes, or until the rice is tender. Let stand for 5 minutes; fluff with a fork.Step 2In a bowl, cover the apricots with hot water. Let stand for 10 minutes. Drain and chop.Step 3Preheat the oven to 350 degrees F. Spread the almonds and pine nuts on a baking sheet and toast until golden, about 5 minutes.Step 4In a large bowl, whisk the oil with the lemon juice. Add the rice, apricots, almonds, pine nuts, parsley, cilantro, mint, sunflower seeds, and tomatoes to the dressing. Toss well, season with salt and pepper, and serve.
