Fruited Rice Salad on the Half

Fruited Rice Salad on the Half Recipe - Brown Rice, Raisins, Apricots, Pecans, Avocado

Preparation time: 15 minutes | Cooking time: 8 minutes | Servings: 4

Introduction

Fruited Rice Salad on the Half is a refreshing and flavorful dish that combines the nuttiness of brown or wild rice with the sweetness of raisins and apricots, the crunch of pecans, and the creaminess of avocado. This dish is perfect for a light lunch or as a side dish for a summer barbecue.

History

This recipe is a modern twist on traditional rice salads, incorporating dried fruits and nuts for added texture and flavor. The combination of ingredients creates a unique and delicious dish that is sure to impress your family and friends.

Ingredients

4 cups cooked brown or wild rice
0.25 cup raisins
0.5 cup chopped dried apricots
0.5 cup chopped pecans
2 california avocados

Vinaigrette

0.25 cup safflower or vegetable oil
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp honey
0.25 tsp ground coriander
0.25 tsp dijon-style mustard
salt and pepper to taste

How to prepare

Chill the rice.
Pour boiling water over the raisins and apricots in a small bowl.
Let it stand for 10 minutes, then drain and let it cool.
Preheat the oven to 350°F (177°C).
Place the pecans on a shallow baking pan and bake for 5 to 8 minutes.
Remove from the oven and set them aside.
Prepare the vinaigrette.
Toss the rice, raisins, apricots, and pecans with the vinaigrette, then refrigerate for 1 hour.
Just before serving, halve, seed, and peel the avocados.
Fill each half with the rice salad and serve.

Vinaigrette

Shake all the ingredients together in a tightly covered container.

Variations

Swap out the dried apricots for dried cranberries or cherries for a different flavor profile.
Add some diced red bell pepper or cucumber for extra crunch and freshness.
Use quinoa or couscous instead of rice for a different texture.

Cooking Tips & Tricks

Be sure to chill the rice before mixing it with the other ingredients to prevent it from becoming mushy.

- Toasting the pecans in the oven enhances their flavor and adds a nice crunch to the salad.

- Make sure to toss the rice salad with the vinaigrette just before serving to keep the avocado from browning.

Serving Suggestions

This dish can be served as a light lunch on its own or as a side dish for grilled chicken or fish. It pairs well with a crisp white wine or sparkling water with a splash of lemon.

Cooking Techniques

Toasting the pecans in the oven enhances their flavor and adds a nice crunch to the salad. Be sure to keep an eye on them to prevent burning.

Ingredient Substitutions

If you don't have safflower or vegetable oil, you can use olive oil or avocado oil instead. You can also use maple syrup or agave nectar instead of honey in the vinaigrette.

Make Ahead Tips

You can prepare the rice salad and vinaigrette ahead of time and store them separately in the refrigerator. Just toss them together just before serving to keep the avocado fresh.

Presentation Ideas

Serve the Fruited Rice Salad on the Half in the avocado halves for a beautiful and elegant presentation. Garnish with a sprinkle of fresh herbs or a drizzle of balsamic glaze for an extra touch.

Pairing Recommendations

This dish pairs well with grilled chicken, fish, or shrimp. It also goes well with a side of roasted vegetables or a green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but the flavors will still be delicious. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Fruited Rice Salad on the Half contains approximately 350 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Each serving of Fruited Rice Salad on the Half contains approximately 45 grams of carbohydrates, making it a good source of energy for your body.

Fats

The vinaigrette in this recipe adds healthy fats from safflower or vegetable oil, providing essential nutrients for your body.

Proteins

While this dish is not high in protein, the pecans add a small amount of protein to help keep you feeling full and satisfied.

Vitamins and minerals

The avocado in this recipe is a great source of vitamins C, E, K, and B-6, as well as folate and potassium. The dried fruits and nuts also provide a variety of vitamins and minerals to support overall health.

Alergens

This recipe contains nuts (pecans) and may not be suitable for those with nut allergies. Be sure to check for any other allergens in the ingredients before preparing this dish.

Summary

Overall, Fruited Rice Salad on the Half is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals to support a healthy diet.

Summary

Fruited Rice Salad on the Half is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. With a mix of sweet and savory flavors, crunchy nuts, and creamy avocado, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through an old recipe box that had been passed down to me from my own grandmother. As I flipped through the yellowed index cards, my eyes landed on a recipe for Fruited Rice Salad on the Half. Intrigued by the name, I decided to give it a try.

I had always been passionate about cooking, learning new recipes from friends, family, and even strangers I met along the way. Each recipe held a story, a piece of someone else's life that I could bring into my own kitchen. And so, with a sense of excitement, I set out to make this mysterious Fruited Rice Salad.

The recipe called for a combination of cooked rice, chopped fruits, nuts, and a sweet dressing made with mayonnaise and sugar. It seemed like an unusual mix of ingredients, but I trusted the recipe and began to prepare the salad.

I cooked the rice until it was fluffy and tender, then let it cool to room temperature. While the rice cooled, I chopped up an assortment of fruits – apples, grapes, and oranges – along with some toasted almonds for an added crunch. The colors and textures of the ingredients were already beginning to come together beautifully.

Next, I mixed together the mayonnaise and sugar to create the sweet dressing for the salad. The creamy white mixture coated the fruits and nuts, binding them together in a deliciously sweet and tangy sauce. I poured the dressing over the rice and gently tossed everything together, making sure each grain of rice was coated in the flavorful dressing.

As I took my first bite of the Fruited Rice Salad on the Half, I was immediately transported back in time. The flavors were a perfect balance of sweet and savory, with the crunch of the almonds adding a delightful texture to each bite. It was a dish that tasted like nostalgia, like a memory of summers long past.

I couldn't help but wonder where this recipe had come from. Had it been passed down through generations, like the recipe box itself? Or had it been discovered by my grandmother in some far-flung corner of the world, a culinary treasure waiting to be unearthed?

I may never know the true origins of the Fruited Rice Salad on the Half, but what I do know is that it has become a beloved recipe in my own kitchen. I have made it countless times for family gatherings, potlucks, and even just as a special treat for myself. Each time I make it, I think of that warm summer day when I first discovered the recipe, and I am grateful for the culinary journey that led me to it.

In the end, it doesn't matter where the recipe came from or who created it. What matters is that it brings joy and deliciousness to those who taste it, just as it has done for me. And so, as I continue to cook and create in my kitchen, I will always hold a special place in my heart for the Fruited Rice Salad on the Half – a recipe that will forever be a part of my culinary legacy.