-
1
Combine vinaigrette ingredients in tightly covered container and shake vigorously until combined (10 seconds).
-
2
Alternatively, whisk the ingredients together by hand or give them a quick whiz in the blender or food processor.
-
3
Combine and chill the cooked brown and wild rice.
-
4
Preheat the oven to 350F.
-
5
Pour boiling water over raisins and apricots in small bowl.
-
6
Let fruit stand 10 minutes, then drain and cool.
-
7
Place pecans on shallow baking pan; bake 5 to 8 minutes in preheated oven.
-
8
Remove from oven, set aside.
-
9
Toss rice, raisins, apricots, and pecans with vinaigrette; refrigerate for 1 hour.
-
10
Just before serving, halve the avocados.
-
11
Remove the seed by whacking a large knfe into the seed and twisting slightly-- that pit will pop right out!
-
12
Then take a soup spoon/tablespoon and, starting at the top of one half, slide the tip of the spoon into the avocado trying to keep as close to the peel as possible.
-
13
Gently move the spoon along the avocado until the flesh comes out.
-
14
You are just trying to scoop out the avocado to make a little bowl from each half shell.
-
15
Repeat this with all 4 halves.
-
16
Next, fill each half shell with rice salad.
-
17
Finally, slice each half of avocado flesh and place the slices on top of each shell.
-
18
It looks nice if you fan out the slices.
-
19
Serve immediately, or sprinkle avocado slices with a little lemon juice to hold for up to an hour before serving.
