Fruited Rice Salad On The Half |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe comes from a Sunday School class mate who throws the most elegant dinner parties. This is a salad she serves on occasion and everyone loves it. Especially me. Enjoy Ingredients:
4 cups cooked wild rice |
1/4 cup raisins |
1/2 cup chopped dried apricots |
1/2 cup chopped pecans |
2 avocados |
vinaigrette |
1/4 cup vegetable oil |
1 tablespoon lemon juice |
1 tablespoon red wine vinegar |
1 teaspoon honey |
1/4 teaspoon ground coriander |
1/4 teaspoon spicy mustard |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Chill rice.
2. Pour boiling water over raisins and apricots in small bowl.
3. Let stand 10 minutes then drain and cool.
4. Heat oven to 350.
5. Place pecans on shallow baking pan and bake 8 minutes.
6. Remove from oven and set aside.
7. Combine vinaigrette ingredients and shake until well combined.
8. Toss rice, raisins, apricots and pecans with Vinaigrette then refrigerate 1 hour.
9. Just before serving halve seed and peel avocados.
10. Fill each half with rice salad and serve.
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