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Spiced Rice Salad

1 3/4 cups long grain rice, preferably basmati
1/4 cup oil
1 teaspoon finely chopped ginger
1 teaspoon each ground coriander and cumin
about 3 1/2 cups chicken stock
2 teaspoons salt
1/2 cup currants, soaked in enough water to barely cover
1/2 cup sliced dried apricots, soaked in enough water to barely cover
1/2 cup finely chopped spring onions
1/2 cup toasted slivered almonds
extra apricots, soaked and sliced and toasted almonds

1 tablespoon grated orange rind
about 1/2 cup olive oil
1 tablespoon lemon juice
salt and freshly gound pepper

Use a large pan to cook rice. Heat 1/4 cup oil and saute rice with
the ginger and spices for a few minutes, stirring. Add the stock
and salt and bring to boil, stirring once. Reduce heat to low,
cover and cook for 20-25 minutes without stirring. When cooked,
fluff up with fork and leave uncovered until cold. Beat dressing
ingredients until combined and add to rice with the drained dried
fruits, little at a time, tossing lightly but thoroughly to distribute
evenly. Lastly add toasted almonds and spring onions. Garnish with
extra dried apricots and almonds.

Note: Australian measure

1 cup is 250ml, and 1 tablespoon is 20ml (4 teaspoons).


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