FRUITED RICE SALAD ON THE HALF

• 4 cbrown rice, cooked
• 1 /4 c raisins
• 1 /2 c dried apricots-- chopped
• 1 /2 c pecans-- chopped
• 2 avocados
• :Vinaigrette-----
• 1 /4 c safflower oil-- or veg
• :oil
• 1 TB lemon juice
• 1 TB red wine vinegar
• 1 ts honey
• 1 /4 ts coriander-- ground
• 1 /4 ts Dijon mustard
• :Salt and pepper to taste

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 Shake all ingredients together in

tightly covered container).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.

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