Gluten Free Recipe

Indonesian Rice Salad
Gluten Free Recipe

Ingredients:
1-1/2 cup long-grain brown rice (uncooked)
1/4 cup sun-dried tomatoes (not oil packed)
Dressing (recipe follows)
1/2 cup chopped dried apricots
1/4 cup diced, red bell pepper
Three green onions, chopped
1/2 cup seeded and diced cucumber
1/2 cup coarsely chopped mixed unsalted peanuts and cashews
1 tablespoon chopped fresh cilantro, for garnish
Grated lemon zest, for garnish

Directions:
Cook rice according to package directions. Set aside and let cool.

In a small bowl, cover sun-dried tomatoes with warm water and let stand 30 minutes or until softened. Drain and chop. Prepare dressing.

Prepare salad: In a medium-sized bowl, mix together cooked rice, sun-dried tomatoes, apricots, bell pepper, green onions, cucumber and nuts. Add dressing and toss gently to mix well. Cover and refrigerate up to one hour. Serve at room temperature, garnished with cilantro and lemon zest.

Recipe makes six servings Indonesian Rice Salad.