Fruited Rice Salad On The Half

The equation is simple. If God requires perfect righteousness and perfect holiness to survive His perfect judgment, then we are left with a serious problem. Either we rest our hope in our own righteousness, which is altogether inadequate, or we flee to another’s righteousness, an alien righteousness, a righteousness not our own inherently. The only place such righteousness can be found is in Christ – that is the good news of the Gospel.

R.C. Sproul

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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