Rice Salad with Dried Apricots

This isn’t your traditional rice salad, but its sweet and savory flavor will make it a household favorite. Basmati rice is wonderful, but only if you use freshly cooked (and cooled) rice—it doesn’t fare well when refrigerated. Otherwise, any medium-grain rice is fine, and brown rice is wonderful here. Other grains you can use: wild rice, wheat berries, pearl barley, couscous, or quinoa.

3 to 4 cups cooked rice
cooled

1 cup chopped dried apricots

1/2 cup slivered almonds, toasted

1/4 cup chopped scallion

1/4 to 1/2 cup Vinaigrette
, made with white wine vinegar

1 tablespoon ground coriander

2 teaspoons ground ginger

11/2 teaspoons cayenne

Salt and freshly ground black pepper

1/2 cup chopped fresh cilantro leaves

• Put the rice, apricots, nuts, and scallion in a large bowl. Drizzle with vinaigrette and sprinkle with the spices and salt and pepper; use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
• Stir in the cilantro, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing back to room temperature before serving.
  Rice Salad with Grapefruit and Pistachios.
  • Substitute grapefruit segments for the dried apricots and pistachios for the almonds.
    Wild Rice Salad with Dried Fruit and Pecans.
    • Use wild rice and substitute mixed dried cherries, cranberries, and/or blueberries for the dried apricots and pecans for the almonds. Use parsley instead of cilantro.
  • MAKES: 4 servings
  • TIME: About 30 minutes