Salad Recipes - Canny Stir-fry Rice Salad

Ingredients

• 225g/1 small can apricots

• 225g/1 cup long-grain rice

• 425g/1 large can stir-fry vegetables, drained, rinsed and drained again

• 45ml/3 tbsp light soy sauce

• 30ml/2 tbsp sunflower oil

• Toasted sesame seeds

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Method:

1. Drain the apricots, reserving the juice, and chop roughly. Cook the rice in plenty of boiling salted water until tender.

2. Drain, rinse with cold water and drain again. Place in a bowl and add the vegetables and apricots.

3. Mix 30ml/2 tbsp of the apricot juice with the soy sauce and oil.

4. Add to the bowl and toss gently. Garnish with the sesame seeds.