• 6 cups brown rice
  • 12 cups chicken broth
  • 30 ounces cans apricot halves in light syrup or juice, thinly sliced
  • 1 1/2 cups steamed broccoli florets (fresh or frozen will work)
  • 1 cup sliced almonds, toasted
  • 1 tablespoon crushed garlic
  • 3 green onions, chopped
  • 3 teaspoons sesame oil
  • 1/2 lemon juice
  • 2 tablespoons Balsamic vinegar
  • salt and pepper


  1. Prepare the rice according to the directions, but substitute chicken stock for water.
  2. Steam the broccoli for about 5 minutes. Add peas during the last minute or two.
  3. Set aside rice, broccoli and peas to cool.
  4. Drain and thinly slice the apricots. Set aside.
  5. 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.
  6. Combine all ingredients except the almonds in a large bowl.
  7. Add the lemon juice and salt and pepper to taste, mix well.
  8. To keep the crunch in the almonds wait until just before serving the salad to add them.
  9. Refrigerate and serve cool. Serves 10 to 12.