Recipe by rsarahl
Ooh... if ever there was a wild rice dish worthy of an award, it's this one. It's a well balanced appetizer, salad or vegetarian main course: the nuttiness of the wild and brown rice paired with a zippy vinaigrette, sweet, plumped fruit, nuts and creamy avocado. You can't go wrong with this one!
Top Review by Ilysse
This was wonderfull. Made the dressing as stated but use extra virgin olive oil and had no coriander so left it out. The rice was still warm when I used it. I left out the apricots and pecans because I had none but I added cucumber and spinach leaves which was wonderful. As well as some chopped onion and some blanched mushroom slices which I had to use before they went bad. I diced the avocado and folded them into the salad as well and just placed scoops on a plate rather than making little bowls. All in all this was a great dish. I loved my addition of cucumber and recomend trying it as it was very refreshing and, I think, goes well with the other ingredients. Next time I will try using come cashews, since they are the only nut my DH really likes and I think it would be nice in here. He, btw, took seconds and thirds (piled high on his plate). I served this along side of grilled steaks. I think it would also be nice with grilled or baked chicken and either one (chicken or steak) cut into pieces and placed on top of the salad would be a nice variation. I also thought that craisins (dried cranberries)would be nice (especially in the fall). It really is a wonderful dish that you can have lots of fun with. I am sure I will be making this often. It would be great for a potluck and I have been looking for something to take on hiking picnics with us and I think this would be great for that. Oh, and it was very good in a sandwich wrap for lunch today as well. Thanks for a great recipe.
- 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
Directions See How It's Made
- 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.