Nutty rice with figs and apricots | Women's Weekly Food

Ingredients

• 1 teaspoon cumin seeds
• 2 tablespoon sunflower seed kernels
• 2 tablespoon pepitas
• 1 cup (200g) white rice
• 1 cup (200g) brown rice
• 1/2 cup (75g) dried apricots, sliced thinly
• 1/2 cup (95g) dried figs, chopped finely
• 1 cup (150g) unsalted roasted cashews
• 1/3 cup (50g) pine nuts, toasted
• 2/3 cup (110g) almond kernels
• dressing
• 1/4 cup (60ml) red wine vinegar
• 1/2 cup (125ml) olive oil
• 2 teaspoon fresh oregano, finely chopped
• 2 teaspoon fresh chives, coarsely chopped