385 kcalWild Rice Salad
40 min serves 3
VeganGluten-FreeDairy-Free
13gprotein63gcarbs11gfat
Ingredients
- •1 handful arugula
- •½ carrot
- •5 apricots
- •¼ juice of orange
- •¼ orange zest
- •1 onion
- •½ cup roasted cashew nuts
- •1 tomato
- •1 cup rice
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Method
From foodista.com — read the original
- Cut the apricots into small cubes and soak them in the juice of 1/4 an orange for 10 minutes.
- Saute the onions in oil on low heat for 15 minutes. Cook the rice in 2 cups of water until done but still with a bite, let it cool down until luke warm.
- Mix all the ingredients together, except for the arugula and nuts, and season with pepper and salt. Now mix in the arugula and sprinkle the nuts on top.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com