Fruited Rice Salad on the Half

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Fruited Rice Salad on the Half

Serves: 4


	Ingredients 4 cups cooked brown or wild rice 1/4 cup raisins 1/2 cup chopped dried apricots 1/2 cup chopped pecans 2 California avocados Vinaigrette 1/4 cup safflower or vegetable oil 1 Tbsp lemon juice 1 Tbsp red wine vinegar 1 tsp honey 1/4 tsp ground coriander 1/4 tsp Dijon-style mustard Salt and pepper, to taste

Method

Chill rice. Pour boiling water over raisins and apricots in small bowl. Let stand 10 minutes, drain and cool. Heat oven to 350 degrees F.

Place pecans on shallow baking pan; bake 5 to 8 minutes. Remove from oven, set aside. Prepare vinaigrette.

Vinaigrette preparation: Shake all ingredients together in tightly covered container.

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.

Recipe Courtesy of The California Avocado Commission.