Stir 60 ml chopped fresh parsley into about 500 ml cooled down, cooked brown and wild rice. Arrange in salad bowls with 100 g Cecilia’s Farm Turkish Apricots, halved; 100 g blanched broccoli and an avocado, cubed. Sprinkle with pumpkin seeds and serve as a light lunch or side dish with a fruity vinaigrette or a drizzle of good quality olive oil.

OR

Stir chopped fresh parsley into cooled down, cooked brown and wild rice. Arrange in salad bowls with halved Cecilia’s Farm Turkish Apricots, blanched broccoli and avocado cubes. Sprinkle with pumpkin seeds and serve with a fruity vinaigrette or a drizzle of good quality olive oil, or as a light lunch or side dish.