Recipe - Wild Rice And Apricot Salad

1 175 gram lon grain and wild
rice; (6oz)
125 g Dried apricots; (4oz)
50 g Blanched almonds; ( 2oz)
150 g Natural yogurt; (5fl oz)
75 g Raisins; (3oz)
2 tablespoon Finely chopped parsley
Salt and freshly ground
black pepper

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Cook the rice according to instructions. Rinse and refresh in cold water.

Roughly chop the dried apricots.

Place the almonds on a baking tray and place in the preheated oven for 23
minutes until golden brown.

When the nuts are cool, mix all the ingredients together and add seasoning
to taste.

Notes Serve cold, with barbecued or roasted meats.

Converted by MC_Buster.

NOTES : A healthy low fat, high carbohydrate salad of rice, nuts and dried
fruits.

Converted by MM_Buster v2.0l.