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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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