Fruited Rice Salad on the Half

Ingredients:
• 4 cups brown rice, cooked
• 1/4 cup raisins
• 1/2 cup dried apricots – chopped
• 1/2 cup pecans – chopped
• 2 avocados

Vinaigrette:
• 1/4 cup safflower oil – or veg oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 teasoon honey
• 1/4 teaspoon coriander – ground
• 1/4 teaspoon Dijon 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 Shake all ingredients together in tightly covered container). 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.