Fruity Rice Salad
Original recipe makes 1
| 1 tsfresh ginger; Grated |
| 1/2 cWalnut pieces |
| 3/4 cLong grain rice |
| 1 Stickcelery; diced |
| DRESSING |
| 1 tsLemon juice |
| 1/4 cOrange juice |
| 1 Clovegarlic; crushed |
| 1/2 cPine nuts |
| 2 Dried apricots; chopped |
| 1/2 cGolden raisins |
| 2 tsHoney |
| 2 tbglace ginger; Chopped |
| 2 tbVegetable oil |
| 4 Green onions; chopped |
Fruity Rice Salad Preparation
I thought I would share with yall (Im from Nashville!) a delicious pareve rice salad from the Australian Womens 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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Calories Per Serving: 1669
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