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Recipe by: jorinde
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See below ingredients and instructions of the recipe
4 c brown 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.
Recipe By :
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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