Yield: 1 Servings
|¾ cup||Long grain rice|
|½ cup||Pine nuts|
|½ cup||Golden raisins|
|1 \N||Stick celery, diced|
|4 \N||Green onions, chopped|
|½ cup||Walnut pieces|
|2 tablespoons||Chopped glace ginger|
|2 \N||Dried apricots, chopped (I used a few more)|
|¼ cup||Orange juice|
|1 \N||Clove garlic, crushed|
|1 teaspoon||Grated fresh ginger|
|1 teaspoon||Lemon juice|
I thought I would share with y'all (I'm from Nashville!) a delicious pareve rice salad from the Australian Women's Weekly Barbeque Cookbook.
Method: Cook rice, drain & cool. Toast pine nuts in moderate oven 5-8 mins (I broiled them in the toaster oven) Combine all ingredients. Toss well with dressing. Refrigerate several hours before serving. Serves 6.
Posted to JEWISH-FOOD digest V97 #035 by sharon.stein@...
on Jan 29, 97.