Rice salad with chicken and dried apricots
½ tsp, threads, lightly crushed
Uncooked white rice
¾ cup(s), long-grain
Golden seedless raisins
Dried apricot halves
¼ cup(s), sliced
Cooked skinless boneless chicken breast(s)
10 oz, thinly sliced
Uncooked red onion(s)
1 small, chopped
Sweet red pepper(s)
1 small, seeded and cut into 1⁄4-inch dice
⅓ cup(s), fresh, chopped
3 Tbsp, raspberry flavor
- Bring the water, 1⁄2 teaspoon of the salt, the cumin, saffron, and cinnamon to a boil in a medium saucepan. Add the rice, raisins, and apricots, then reduce the heat to medium-low. Cover and simmer until the rice is tender and all of the liquid is absorbed, about 20 minutes.
- Remove the saucepan from the heat and let stand 5 minutes. Spread the rice mixture on a baking sheet and let cool to room temperature, about 20 minutes.
- Transfer the rice mixture to a large bowl, then stir in the chicken, onion, bell pepper, parsley, almonds, vinegar, oil, and the remaining 1⁄2 teaspoon salt. Mix well and serve at once, or cover and refrigerate for up to 24 hours and serve chilled. Yields 1 1/2 cups per serving.