Instructions: Makes 3 servings. VEGAN

Wet, crunchy celery and tart apricots round out this simple salad. Dress it with a light vinaigrette if you like, but the bold flavors assert themselves well enough that the salad can stand on its own. Serve it on a bed of fresh greens with a few ripe tomato slices and a cup of cream of corn soup.

Heat rice and water to cover in a medium saucepan. Cover, bring to boil, reduce to a low simmer and cook until tender, about 1 hour. Add salt 10 minutes before rice is done. Add a bit of additional boiling water as necessary if cooking water has been absorbed.

Remove from heat. Stir in celery, scallions and apricots. Garnish with almonds and serve.

Makes 3 servings.

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