The ideal Breakfast Salad …
Cinnamon, brown sugar, raisins, and fruit
… You won’t be missing the oatmeal.
Fruit and Rice Salad
Number of Servings: 4-6
¾ cup (185 mL) jasmine or basmati rice
1/3 cup (85 ml) dried fruit (raisins, cranberries, chopped apricots/dates)
1 apple, unpeeled, cored, diced
1 pear, unpeeled, cored, diced
1 cup (250 mL) fresh or canned peaches, diced
¼ cup (60 mL) toasted walnuts, roughly chopped
1 tablespoon (15 mL) fresh lemon juice
1 tablespoon (15 mL) brown sugar
½ teaspoon (2.5 mL) ground cinnamon
1 tablespoon (15 mL) pear or apple cider vinegar
2-3 drops of vanilla extract
1-2 tablespoons (15-30 mL) walnut oil
1-2 tablespoons (15-30 mL) vegetable or grape seed oil (or 3-4 tablespoons of vegetable oil)
- Prepare rice: Bring a pot of water to a boil; add some salt; add rice. Cook, over low heat, until rice is tender (15 -20 minutes, depending on the type of rice – check package recommendations). Drain; give a quick rinse of cold water; and pour onto a parchment-covered baking sheet to cool completely.
- While rice is cooking, prepare vinaigrette: In a small bowl, combine lemon juice, sugar, cinnamon, vanilla, and vinegar. Whisk in your choice of oil(s). Season to taste with a little sea salt.
- Place cooled rice in a salad bowl; stir in 2-3 tablespoons of vinaigrette. Stir in the dried fruit. Place rice in the refrigerator to chill (1/2 hour).
- Just before serving, add the apple, pear and peach pieces, as well as the walnuts to the rice; stir in the remaining vinaigrette. Garnish with an extra sprinkle of brown sugar and cinnamon. Salad is best served at room temperature.
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