Fruity rice salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Long grain rice |
| ½ | cup | Pine nuts |
| ½ | cup | Golden raisins |
| 1 | Stick celery, diced | |
| 4 | Green onions, chopped | |
| ½ | cup | Walnut pieces |
| 2 | tablespoons | Chopped glace ginger |
| 2 | Dried apricots, chopped (I used a few more) | |
| ¼ | cup | Orange juice |
| 2 | tablespoons | Oil |
| 1 | Clove garlic, crushed | |
| 1 | teaspoon | Grated fresh ginger |
| 2 | teaspoons | Honey |
| 1 | teaspoon | Lemon juice |
Directions
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.