Fruity Rice SaladRecipe submited by SunRice Coly cookoff contestants Marg and Diana Burge
INGREDIENTS:

• 3/4 cup long grain Rice
• 1/2 cup Pinenuts
• 1/2 cup Sultanas
• 1 stick Celery, diced
• 4 Shallots, chopped
• 1/2 cup Walnut pieces
• 2 Tablespoons chopped Glace Ginger
• 2 Glace Apricots, chopped

DRESSING:

• 1/4 cup Orange Juice
• 2 Tablespoons Oil
• 1 Clove Garlic, crushed
• 1 teaspoon grated Green Ginger
• 2 teaspoons Honey
• 1 teaspoon Lemon Juice

METHOD:

1. Add rice gradually to a large pan of boilng water, and boil uncovered 10 to 15 minutes or until tender. Drain and cool.
2. Toast pinenuts in moderate oven 5 to 8 minutes.
3. Combine all ingredients in a salad bowl, and toss well with dressing.
4. Cover, and refrigerate for several hours before serving.
5. Dressing: Combine all ingredients in a screw top jar, shake well.

Serves 6