Festive Rice Salad

Ingredients:

Rice - 4 cups (long grain)
Ginger - 2 slices (fresh) - finely chopped
Cumin - 2 tsps (ground)
Coriander - 2 tsps (ground)
Orange rind - 1 tbsp (grated)
Raisins - 1/2 cup
Sultanas - 1/2 cup
Apricots - 1/2 cup
Nutmeg - 1/2 tsp
Shallots - 6 (finely chopped) - including some green tops
Pepper - 1/2 tsp (freshly ground)
Salt - 1 level tsp
Cashewnuts - 1/2 cup
Olive oil - 3/4 cup (approximately)

For the Garnish:

Apricots - 12 (dried) - poached in water for 3-4 minutes
Almonds - 1/2 cup (blanched)

Preparation:

1. Cook the rice, 2 cups at a time, in plenty of salted boiling water, for about 15 minutes or until rice is done. Drain well and keep aside.
2. Cut the apricots carefully in thin slices.
3. Place the warm rice in a large bowl and add the remaining ingredients, seasoning with salt and freshly ground pepper.
4. Add a little olive oil at a time to the rice, taking care to just moisten it without making it mushy.
5. Serve the salad warm or at room temperature, garnished with apricots and nuts.

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