Perfect quick lunch for summer days outdoors
Firstly place the rice in a pan of boiling water and allow to boil on a low heat covered for approx ten minutes, once cooked set aside for the time being
Meanwhile, use a zester, or a vegetable peeler and a small sharp knife, to cut the orange rind into thin strips. Cook the almonds in a medium frying pan over medium heat, stirring, for 1-2 minutes or until lightly toasted.
Add the orange rind, almonds, apricot, grapes and pistachio to the rice mixture and stir until well combined. Season with salt and pepper.
You could substitute the grapes for any berries
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