Recipe - Fruited Rice Salad On The Half

4 cup Cooked brown or wild rice
One fourth cup Raisins
One half cup Chopped dried apricots
One half cup Chopped pecans
2 Avocados

VINAIGRETTE
One fourth cup Safflower or vegetable oil
1 tablespoon Lemon juice
1 tablespoon Red wine vinegar
1 teaspoon Honey
One fourth teaspoon Ground coriander
One fourth teaspoon Dijonstyle mustard
Salt and pepper to taste

From: arielle@taronga.com (Stephanie da Silva) (COLLECTION)

Date: Thu, 22 Jul 1993 18:23:06 GMT
Chill rice. Pour boiling water over raisins and apricots in small bowl. Let
stand 10 minutes, drain and cool. Heat oven to 350F. Place pecans on
shallow baking pan; bake 5 to 8 minutes. Remove from oven, set aside.
Prepare Vinaigrette. Toss rice, raisins, apricots, and pecans with
Vinaigrette, refrigerate 1 hour. Just before serving, halve, seed and peel
avocados. Fill each half with rice salad and serve.

Vinaigrette: Shake all ingredients together in tightly covered container.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.