Name: Fruity Rice Salad
Ingredients: 3/4 c Long grain rice; 1/2 c Pine nuts; 1/2 c Golden raisins; 1 Stick celery, diced; 4 Green onions, chopped; 1/2 c Walnut pieces; 2 tb Chopped glace ginger; 2 Dried apricots, chopped (I used a few more); 1/4 c Orange juice; 2 tb Oil; 1 Clove garlic, crushed; 1 ts Grated fresh ginger; 2 ts Honey; 1 ts Lemon juice

CATEGORY	CUISINE	TAG	YIELD
Grains	Australian		1	Servings

INGREDIENTS

3/4	c	Long grain rice
1/2	c	Pine nuts
1/2	c	Golden raisins
1		Stick celery, diced
4		Green onions, chopped
1/2	c	Walnut pieces
2	tb	Chopped glace ginger
2		Dried apricots, chopped (I used a few more)
1/4	c	Orange juice
2	tb	Oil
1		Clove garlic, crushed
1	ts	Grated fresh ginger
2	ts	Honey
1	ts	Lemon juice

INSTRUCTIONS

DRESSING
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 5-8 mins
(I broiled them in the toaster oven) Combine all ingredients. Toss well
with dressing. Refrigerate several hours before serving. Serves 6.
Posted to JEWISH-FOOD digest V97 #035 by sharon.stein@mcmail.vanderbilt.edu
on Jan 29, 97.

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