2 - Lunch, LCD – All Recipes, Salad
1/2 cup brown rice
1/2 cup basmati rice
2 corn cobs
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dried figs
1 tablespoon LSA
1/4 cup pine nuts
(GF, DF, V)
Boil the brown rice for 20 minutes, add the basmati rice, boil for a further 10 minutes or until cooked.
Drain and cool. Cook the corn for 15 minutes, and then strip corn off cobs.
Toast the pine nuts on a non-stick baking tray until golden.
Mix all the ingredients except the pine nuts into the rice, add one of our dressings, and sprinkle with pine nuts.