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
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.

Vinaigrette Preparatio

Shake all ingredients together in tightly covered container