Fruited Rice Salad on the Half

Ingredients

 * 4 cups cooked brown or wild rice
 * ¼ cup raisins
 * ½ cup chopped dried apricots
 * ½ cup chopped pecans
 * 2 California avocados

Vinaigrette

 * ¼ cup safflower or vegetable oil
 * 1 tbsp lemon juice
 * 1 tbsp red wine vinegar
 * 1 tsp honey
 * ¼ tsp ground coriander
 * ¼ tsp Dijon-style mustard
 * salt and pepper to taste

Directions

 * 1) Chill rice.
 * 2) Pour boiling water over raisins and apricots in small bowl.
 * 3) Let stand 10 minutes, drain and cool.
 * 4) Heat oven to 350°F.
 * 5) Place pecans on shallow baking pan; bake 5 to 8 minutes.
 * 6) Remove from oven, set aside.
 * 7) Prepare vinaigrette.
 * 8) Toss rice, raisins, apricots, and pecans with vinaigrette, refrigerate 1 hour.
 * 9) Just before serving, halve, seed and peel avocados.
 * 10) Fill each half with rice salad and serve.

Vinaigrette

 * 1) Shake all ingredients together in tightly covered container.