Brown Rice and Strawberry Salad

<< Brown Rice and Strawberry Salad is an easy salad recipe filled with the beautiful, contrasting colors of herbs, strawberries, apricots and rice -- hard to believe that such a delicious dish is also healthy. Serve as a light meal or side salad.

Ingredients:

• 2 cups (500 mL) chicken or vegetable stock
• 1 cup (250 mL) whole grain brown rice
• 1/3 cup (75 mL) each coarsely chopped pecans, sunflower seeds and pumpkin seeds
• 1/4 cup (50 mL) cider vinegar
• 1/4 cup vegetable oil
• 1 tbsp. (15 mL) liquid honey
• 1 tsp. (5 mL) ground or cracked pepper
• 3 cups (750 mL) quartered hulled strawberries
• 3 green onions, trimmed and sliced
• 1/2 cup (125 mL) torn fresh basil
• 1/3 cup (75 mL) slivered dried apricots
• Garnish: lettuce leaves, fanned strawberries, fresh basil

Meanwhile, in dry skillet at medium high, toast pecans, sunflower seeds and pumpkin seeds for 2 to 3 minutes; stir and keep an eye on nuts and seeds to avoid burning. Let cool.

In bowl or jar, mix or shake together vinegar, oil, honey and pepper.

Five to 10 minutes before serving, pour dressing over strawberries and toss to coat.

Add toasted nuts, seeds, green onions and basil to rice; stir in strawberry mixture and apricots.

Serve at room temperature on lettuce-lined plates and garnish with fanned strawberries and basil leaves if desired.

Serves: 4-6

Adapted from: www.foodland.gov.on.ca

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