FRUITED RICE SALAD ON THE HALF

FOR THE 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
FOR THE SALAD:
4 cups cooked brown or wild rice, chilled
1/4 cup raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
TO SERVE:
2 California avocados

TO PREPARE THE VINAIGRETTE:
Shake all ingredients together in tightly covered container; set aside.

TO PREPARE THE FRUIT AND NUTS:
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.

TO PREPARE THE SALAD:
Toss rice, raisins, apricots, and pecans with Vinaigrette, refrigerate 1 hour.

TO SERVE:
Just before serving, halve, seed and peel avocados. Fill each half with rice salad and serve.

Servings: 4
Source: California Avocado Commission