Spring Vegetable and Apricot Rice Salad with Toasted Almonds

Ingredients

• 6 cups brown rice
• 12 cups chicken broth
• 30 ounces cans apricot halves in light syrup or juice, thinly sliced
• 1 1/2 cups steamed broccoli florets (fresh or frozen will work)
• 1 cup sliced almonds, toasted
• 1 tablespoon crushed garlic
• 3 green onions, chopped
• 3 teaspoons sesame oil
• 1/2 lemon juice
• 2 tablespoons Balsamic vinegar
• salt and pepper