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Name: Fruited Rice Salad on the Half
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Ground coriander; 2 Avocados; 1/4 c Safflower or vegetable oil; 4 c Cooked brown or wild rice; 1/2 c Chopped dried apricots; salt and pepper to taste; 1 ts Honey; 1/2 c Pecans chopped; 1 tb Lemon juice; 1 tb Red wine vinegar; 1/4 ts Dijon-style mustard; 1/4 c Raisins

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INGREDIENTS

1/4 ts Ground coriander
2 Avocados
1/4 c Safflower or vegetable oil
4 c Cooked brown or wild rice
1/2 c Chopped dried apricots
salt and pepper ; to taste
1 ts Honey
1/2 c Pecans ; chopped
1 tb Lemon juice
1 tb Red wine vinegar
1/4 ts Dijon-style mustard
VINAIGRETTE
1/4 c Raisins

Servings

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 G Internet, G Internet.

NOTES

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Fruited Rice Salad on the Half

1/4 ts Ground coriander
2 Avocados
1/4 c Safflower or vegetable oil
4 c Cooked brown or wild rice
1/2 c Chopped dried apricots
 salt and pepper to taste
1 ts Honey
1/2 c Pecans chopped
1 tb Lemon juice
1 tb Red wine vinegar
1/4 ts Dijon-style mustard
 VINAIGRETTE
1/4 c Raisins

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 G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (159g)
Recipe Makes: 4 Servings

Calories: 323
Calories from Fat: 222 (69%)

Amt Per Serving		% DV

	Total Fat 24.7g	33 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 4.8g
Cholesterol 0mg		0 %
Sodium 52.4mg		2 %
Potassium 712.5mg		19 %
Total Carbohydrate 28.3g		8 %
	Dietary Fiber 8.9g	36 %
	Sugars, other 19.4g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 323

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