Ingredients:
1/4 cup safflower oil or 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 dijon-style mustard
salt and pepper
3 1/2 cups cooked brown rice
1/2 cup cooked wild rice
1/4 cup raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
2 avocados
Directions:
Combine vinaigrette ingredients in tightly covered container and shake vigorously until combined (10 seconds).
Alternatively, whisk the ingredients together by hand or give them a quick whiz in the blender or food processor.
Combine and chill the cooked brown and wild rice.
Preheat the oven to 350 F.
Pour boiling water over raisins and apricots in small bowl.
Let fruit stand 10 minutes, then drain and cool.
Place pecans on shallow baking pan; bake 5 to 8 minutes in preheated oven.
Remove from oven, set aside.
Toss rice, raisins, apricots, and pecans with vinaigrette; refrigerate for 1 hour.
Just before serving, halve the avocados.
Remove the seed by whacking a large knfe into the seed and twisting slightly– that pit will pop right out!
Then take a soup spoon/tablespoon and, starting at the top of one half, slide the tip of the spoon into the avocado trying to keep as close to the peel as possible.
Gently move the spoon along the avocado until the flesh comes out.
You are just trying to scoop out the avocado to make a little bowl from each half shell.
Repeat this with all 4 halves.
Next, fill each half shell with rice salad.
Finally, slice each half of avocado flesh and place the slices on top of each shell.
It looks nice if you fan out the slices.
Serve immediately, or sprinkle avocado slices with a little lemon juice to hold for up to an hour before serving.
Servings: 4
Time preparation: 60 min.
Time total: 68 min.