Recipe - Fruity Rice Salad

Three fourths cup Long grain rice
One half cup Pine nuts
One half cup Golden raisins
1 Stick celery, minced
4 Green onions, chopped
One half cup Walnut pieces
2 tablespoon Chopped glace ginger
2 Dried apricots, chopped (I
used a few more)

DRESSING
One fourth cup Orange juice
2 tablespoon Oil
1 Clove garlic, crushed
1 teaspoon Grated fresh ginger
2 teaspoon Honey
1 teaspoon Lemon juice

I thought I would share with y'all (I'm from Nashville!) a delicious pareve
rice salad from the Australian Women's Weekly Barbeque Cookbook.

Method: Cook rice, drain & cool. Toast pine nuts in moderate oven 58 mins
(I broiled them in the toaster oven) Combine all ingredients. Toss well
with dressing. Refrigerate several hours before serving. Serves 6.

Posted to JEWISHFOOD digest V97 #035 by sharon.stein@mcmail.vanderbilt.edu
on Jan 29, 97.