Zutaten für A Wild Ride On The Half Shell
- Safflower Oil
- Lemon Juice
- Red Wine Vinegar
- Honey
- Ground Coriander
- Dijon Style Mustard
- Salt And Pepper
- Cooked Brown Rice
- Cooked Wild Rice
- 1/2 cup raisins
- Dried Apricot
- Pecans
- Avocados
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Zubereitung von A Wild Ride On The Half Shell
- Cook wild and brown rice according to package directions. Cool completely and refrigerate.
- In a jar with a tight-fitting lid, combine olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, salt, and pepper. Shake vigorously until well combined. (Alternatively, whisk by hand or use a blender/food processor).
- In a small bowl, pour boiling water over raisins and apricots. Let stand for 10 minutes, then drain and cool completely.
- Preheat oven to 350°F (175°C). Spread pecans on a baking sheet.
- Bake pecans for 5-8 minutes, or until lightly toasted. Remove from oven and let cool.
- In a large bowl, gently toss together the cooked rice, raisins, apricots, and toasted pecans.
- Pour the vinaigrette over the rice mixture and toss to coat evenly.
- Refrigerate for at least 1 hour to allow flavors to meld.
- Just before serving, carefully cut avocados in half lengthwise. Remove the pit by inserting a large knife into the pit and twisting.
- Using a spoon, gently scoop out the avocado flesh, creating a small bowl in each avocado half, leaving about 1/4 inch of avocado on the shell for stability.
- Fill each avocado half with the rice salad.
- Slice the reserved avocado flesh and arrange in a fan shape on top of the rice salad in each avocado half.
- For longer preservation, lightly sprinkle avocado slices with lemon juice.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
67g
Fat
21g
Carbs
24g
