CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
Salad |
4 |
Servings |
INGREDIENTS
4 |
c |
Cooked brown or wild rice |
1/4 |
c |
Raisins |
1/2 |
c |
Chopped dried apricots |
1/2 |
c |
Chopped pecans |
2 |
|
Avocados |
1/4 |
c |
Safflower or vegetable oil |
1 |
T |
Lemon juice |
1 |
T |
Red wine vinegar |
1 |
t |
Honey |
1/4 |
t |
Ground coriander |
1/4 |
t |
Dijon-style mustard |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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.
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