A Wild Ride on the Half Shell Recipe

Name: A Wild Ride on the Half Shell
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup safflower oil or ¼ cup vegetable oil; 1 tablespoon lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon honey; ¼ teaspoon ground coriander; ¼ teaspoon dijon-style mustard; salt and pepper; 3 ½ cups cooked brown rice; ½ cup cooked wild rice; ¼ cup raisins; ½ cup chopped dried apricot; ½ cup chopped pecans; 2 avocados

Servings: persons

¼ cup safflower oil or ¼ cup vegetable oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
¼ teaspoon ground coriander
¼ teaspoon dijon-style mustard
salt and pepper
3 ½ cups cooked brown rice
½ cup cooked wild rice
¼ cup raisins
½ cup chopped dried apricot
½ cup chopped pecans
2 avocados

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.

899

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ cup safflower oil or ¼ cup vegetable oil, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon honey, and more.

Yes, A Wild Ride on the Half Shell falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

A Wild Ride on the Half Shell

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions