A Wild Ride On The Half Shell

Total Time: 1 hr 8 mins Preparation Time: 1 hr Cook Time: 8 mins

Ingredients

• Servings: 4
• 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 apricot
• 1/2 cup chopped pecans
• 2 avocados

Recipe

• 1 combine vinaigrette ingredients in tightly covered container and shake vigorously until combined (10 seconds).
• 2 alternatively, whisk the ingredients together by hand or give them a quick whiz in the blender or food processor.
• 3 combine and chill the cooked brown and wild rice.
• 4 preheat the oven to 350°f.
• 5 pour boiling water over raisins and apricots in small bowl.
• 6 let fruit stand 10 minutes, then drain and cool.
• 7 place pecans on shallow baking pan; bake 5 to 8 minutes in preheated oven.
• 8 remove from oven, set aside.
• 9 toss rice, raisins, apricots, and pecans with vinaigrette; refrigerate for 1 hour.
• 10 just before serving, halve the avocados.
• 11 remove the seed by whacking a large knfe into the seed and twisting slightly-- that pit will pop right out!
• 12 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.
• 13 gently move the spoon along the avocado until the flesh comes out.
• 14 you are just trying to scoop out the avocado to make a little bowl from each half shell.
• 15 repeat this with all 4 halves.
• 16 next, fill each half shell with rice salad.
• 17 finally, slice each half of avocado flesh and place the slices on top of each shell.
• 18 it looks nice if you fan out the slices.
• 19 serve immediately, or sprinkle avocado slices with a little lemon juice to hold for up to an hour before serving.