Fruity rice salad

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


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.

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