Ingredients:
2 cups chicken stock or 2 cups vegetable stock
1 cup whole grain brown rice
1/3 cup coarsely chopped pecans
1/3 cup coarsely chopped sunflower seeds
1/3 cup coarsely chopped pumpkin seeds
1/4 cup cider vinegar
1/4 cup vegetable oil
1 tablespoon liquid honey
1 teaspoon cracked pepper
3 cups quartered strawberries
3 green onions, trimmed and sliced
1/2 cup torn fresh basil
1/3 cup silvered dried apricots
lettuce leaves
lettuce leaves
whole fanned strawberries
basil leaves
Directions:
In medium saucepan, bring stock and rice to a boil, cover, reduce heat to medium low and cook for 20 to 25 minutes or just until tender.
Drain off any liquid and let cool.
Meanwhile, in dry medium frypan, toast pecans, sunflower seeds and pumpkin seeds for 2 to 3 minutes, let cool.
In bowl or jar, mix or shake together vinegar, oil, honey and pepper.
Five to ten minutes before serving, pour dressing over berries and toss to coat.
Add toasted nuts, seeds, green onions and basil to rice, stir in strawberry mixture and apricots.
Serve at room temperature on lettuce lined plates and garnish with fanned whole strawberries and basil leaves if desired.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.