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Showing 1-3 of 3
on July 08, 2006
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 07, 2003
Well, this was really delicious! The combination of the wild and brown rice was really scrumptious, and adding the dressing, nuts, and fruit was spectacular. I admit, I left out the raisins, but I thought that the dried apricots added the perfect touch as a counterpoint to the coolness of the avocado (I only used half an avocado per serving, due only to calories & fat - I imagine it would be pretty incredible with the recommended amount of avocado). This was really delicious, and would taste wonderful warm in a baked acorn squash half, too. Lovely dish, rsarahl - glad I took the dare to make this one!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 22, 2003
This sounded like it would be good, and it was! I bought some wild rice awhile back and was looking for a good recipe to use it in. My husband can't eat nuts so I just served him the brown and wild rice with butter. He loved it! My daughter and I had the fruit and nuts in vinaigrette mixed with the rice.. Delicious! With the avocado, it made a filling dish and was enjoyed by all. Thanks so much!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (355 g)
Servings Per Recipe: 4