Rice & Fruit Salad

Ingredients

1. Wild Rice  -  225 gm (8 oz./1 cup)
2. Yellow Capsicum - 1 no.
    Onion - 1
    Apple Granny Smith - 2
    Dried Apricots - 175 gm (6 oz./ 3/4 cup)
    Tomato - 1 big
3. Celery - 3 branches
4. Raisins - 125 gm (4 oz./ 2/3 cup)
5. Apple Juice - 30 ml / 2 Table Spoon
    Porto wine - 30 ml / 2 Table Spoon
    Soya Sauce - 30 ml/ 2 Table Spoon
    Fresh Parsley Leaves - 2 Table Spoon
    Fresh Rosemary Leaves - 2 Table Spoon
    Tabasco, Salt and Pepper - To taste

Method

1.  Cook the rice in a large pot of lightly salted boiling water for about 30 minutes, until it is tender (or as indicated on the package). Rinse and drain so that it cools quickly.

 

2.  Cut capsicum, onion, tomato, apples and apricots into cubes. Cut celery into thin bits. Mix these with the cooked rice in a serving bowl.

3.  In another bowl, mix apple juice, Porto wine, soya sauce, Tabasco and herbs. Add enough salt and pepper.

 

4.  Add the sauce to the rice salad and mix well. Serve immediately, or cover and put it in the refrigerator until serving time.
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Note : Wild Rice can be substituted with long grained rice.