A Wild Ride On The Half Shell Recipe

Ingredients for 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

How to Make A Wild Ride On The Half Shell

1. Cook wild and brown rice according to package directions. Cool completely and refrigerate.
2. 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).
3. In a small bowl, pour boiling water over raisins and apricots. Let stand for 10 minutes, then drain and cool completely.
4. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet.
5. Bake pecans for 5-8 minutes, or until lightly toasted. Remove from oven and let cool.
6. In a large bowl, gently toss together the cooked rice, raisins, apricots, and toasted pecans.
7. Pour the vinaigrette over the rice mixture and toss to coat evenly.
8. Refrigerate for at least 1 hour to allow flavors to meld.
9. Just before serving, carefully cut avocados in half lengthwise. Remove the pit by inserting a large knife into the pit and twisting.
10. 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.
11. Fill each avocado half with the rice salad.
12. Slice the reserved avocado flesh and arrange in a fan shape on top of the rice salad in each avocado half.
13. For longer preservation, lightly sprinkle avocado slices with lemon juice.
14. Serve immediately and enjoy!