Yield: 1 Servings
Measure | Ingredient |
---|---|
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 |
2 tablespoons | Oil |
1 \N | Clove garlic, crushed |
1 teaspoon | Grated fresh ginger |
2 teaspoons | Honey |
1 teaspoon | Lemon juice |
DRESSING
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.