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Rice Salad w/Fruit (P, TNT)
Source: "Australian Women's Weekly Barbeque Cookbook"
Serves: 6

3/4 cup long grain rice
1/2 cup pine nuts
1/2 cup golden raisins
1 stick celery, diced
4 green onions, chopped
1/2 cup walnut pieces
2 tablespoons chopped glace ginger
2 dried apricots, chopped (I used a few more)

Dressing:
1/4 cup orange juice
2 tablespoons oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
2 teaspoons honey
1 teaspoon lemon juice

Cook rice, drain & cool.

Toast pine nuts in moderate oven 5-8 minutes (I broiled them in the toaster oven).

Combine all ingredients. Toss well with dressing.

Refrigerate several hours before serving.

Posted by Sharon Stein


Nutritional Info Per Serving: N/A