4 cups cooked brown or wild rice
1/4 cup raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
2 avocados
Vinaigrette
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. 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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