Spring Vegetable And Apricot Rice Salad With Toasted Almonds
Prepare the rice according to the directions, but substitute chicken stock for water.
Steam the broccoli for about 5 minutes. Add peas during the last minute or two.
Set aside rice, broccoli and peas to cool.
Drain and thinly slice the apricots. Set aside.
Toast the almonds with 1 teaspoon of olive oil in a skillet over a medium heat, stirring regularly. This doesn't take long, so watch the almonds carefully.
Combine all ingredients except the almonds in a large bowl.
Add the lemon juice and salt and pepper to taste, mix well.
To keep the crunch in the almonds wait until just before serving the salad to add them.
Refrigerate and serve cool.
Time to prepare: 25 minutes.
Serves 10 - 12.