Ingredients Edit

Vinaigrette Edit

Directions Edit

  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 Edit

  1. Shake all ingredients together in tightly covered container.
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