| 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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