Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 Cups cooked brown or wild rice
- ¼ Cup raisins
- ½ Cup chopped dried apricots
- ½ Cup chopped pecans
- 2 California avocados
- Vinaigrette
- ¼ Cup safflower or vegetable oil
- 1 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1 tsp honey
- ¼ tsp ground coriander
- ¼ tsp Dijon-style mustard
- Salt and pepper to taste
- =
Directions
Chill rice.
Pour boiling water over raisins and apricots in small bowl.
Let stand 10 minutes, drain and cool.
Heat oven to 350F.
Place pecans on shallow baking pan; bake 5 to 8 minutes.
Remove from oven, set aside.
Prepare Vinaigrette.
Toss rice, raisins, apricots, and pecans with Vinaigrette, refrigerate 1 hour.
Just before serving, halve, seed and peel avocados.
Fill each half with rice salad and serve.
Vinaigrette Preparatio
Shake all ingredients together in tightly covered container