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Strawberry and Brown Rice Salad

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“A delicious full meal summer salad”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium saucepan, bring stock and rice to a boil, cover, reduce heat to medium low and cook for 20 to 25 minutes or just until tender.
  2. Drain off any liquid and let cool.
  3. Meanwhile, in dry medium frypan, toast pecans, sunflower seeds and pumpkin seeds for 2 to 3 minutes, let cool.
  4. In bowl or jar, mix or shake together vinegar, oil, honey and pepper.
  5. Five to ten minutes before serving, pour dressing over berries and toss to coat.
  6. Add toasted nuts, seeds, green onions and basil to rice, stir in strawberry mixture and apricots.
  7. Serve at room temperature on lettuce lined plates and garnish with fanned whole strawberries and basil leaves if desired.

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