Apricot and Tomato Rice

 

Ingredients:

250g/9oz easy-cook brown rice
100g/4oz no-need-to-soak dried apricots, chopped
175g/6oz cherry tomatoes, halved
1 small red onion finely chopped
1 tsp each ground coriander and ground cumin

2 tbsp fresh chopped coriander

 

Method:

 Rinse rice: cook in large saucepan boiling salted water for 20 minutes until tender. Drain well.

Stir in remaining ingredients. Season with salt and freshly ground black pepper. Serve hot or cold. This salad can be eaten on it’s own but is great served with fish, chicken, pork or sausages.

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