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A Wild Ride On The Half Shell

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Ingredients

Adjust Servings:
1/4 cup safflower oil or 1/4 cup vegetable oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
1/4 teaspoon ground coriander
1/4 teaspoon dijon-style mustard
salt and pepper
3 1/2 cups cooked brown rice
1/2 cup cooked wild rice
1/4 cup raisins
1/2 cup chopped dried apricot
1/2 cup chopped pecans
2 avocados

Nutritional information

660.6
Calories
358 g
Calories From Fat
39.8 g
Total Fat
4.3 g
Saturated Fat
0 mg
Cholesterol
12.4 mg
Sodium
74.1 g
Carbs
13.1 g
Dietary Fiber
16.9 g
Sugars
8.9 g
Protein
355g
Serving Size

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A Wild Ride On The Half Shell

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    Cuisine:

    This was wonderfull. Made the dressing as stated but use extra virgin olive oil and had no coriander so left it out. The rice was still warm when used it. I left out the apricots and pecans because I had none but I added cucumber and spinach leaves which was wonderful. As well as some chopped onion and some blanched mushroom slices which I had to use before they went bad. I diced the avocado and folded them into the salad as well and just placed scoops on a plate rather than making little bowls. All in all this was a great dish. I loved my addition of cucumber and recomend trying it as it was very refreshing and, I think, goes well with the other ingredients. Next time I will try using come cashews, since they are the only nut my DH really likes and I think it would be nice in here. He, btw, took seconds and thirds (piled high on his plate). I served this along side of grilled steaks. I think it would also be nice with grilled or baked chicken and either one (chicken or steak) cut into pieces and placed on top of the salad would be a nice variation. I also thought that craisins (dried cranberries)would be nice (especially in the fall). It really is a wonderful dish that you can have lots of fun with. I am sure I will be making this often. It would be great for a potluck and I have been looking for something to take on hiking picnics with us and I think this would be great for that. Oh, and it was very good in a sandwich wrap for lunch today as well. Thanks for a great recipe.

    • 88 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    A Wild Ride on the Half Shell, Ooh if ever there was a wild rice dish worthy of an award, it’s this one It’s a well balanced appetizer, salad or vegetarian main course: the nuttiness of the wild and brown rice paired with a zippy vinaigrette, sweet, plumped fruit, nuts and creamy avocado You can’t go wrong with this one!, This was wonderfull Made the dressing as stated but use extra virgin olive oil and had no coriander so left it out The rice was still warm when used it I left out the apricots and pecans because I had none but I added cucumber and spinach leaves which was wonderful As well as some chopped onion and some blanched mushroom slices which I had to use before they went bad I diced the avocado and folded them into the salad as well and just placed scoops on a plate rather than making little bowls All in all this was a great dish I loved my addition of cucumber and recomend trying it as it was very refreshing and, I think, goes well with the other ingredients Next time I will try using come cashews, since they are the only nut my DH really likes and I think it would be nice in here He, btw, took seconds and thirds (piled high on his plate) I served this along side of grilled steaks I think it would also be nice with grilled or baked chicken and either one (chicken or steak) cut into pieces and placed on top of the salad would be a nice variation I also thought that craisins (dried cranberries)would be nice (especially in the fall) It really is a wonderful dish that you can have lots of fun with I am sure I will be making this often It would be great for a potluck and I have been looking for something to take on hiking picnics with us and I think this would be great for that Oh, and it was very good in a sandwich wrap for lunch today as well Thanks for a great recipe , Well, this was really delicious! The combination of the wild and brown rice was really scrumptious, and adding the dressing, nuts, and fruit was spectacular I admit, I left out the raisins, but I thought that the dried apricots added the perfect touch as a counterpoint to the coolness of the avocado (I only used half an avocado per serving, due only to calories & fat – I imagine it would be pretty incredible with the recommended amount of avocado) This was really delicious, and would taste wonderful warm in a baked acorn squash half, too Lovely dish, rsarahl – glad I took the dare to make this one!


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    Steps

    1
    Done

    Combine Vinaigrette Ingredients in Tightly Covered Container and Shake Vigorously Until Combined (10 Seconds).

    2
    Done

    Alternatively, Whisk the Ingredients Together by Hand or Give Them a Quick Whiz in the Blender or Food Processor.

    3
    Done

    Combine and Chill the Cooked Brown and Wild Rice.

    4
    Done

    Preheat the Oven to 350f.

    5
    Done

    Pour Boiling Water Over Raisins and Apricots in Small Bowl.

    6
    Done

    Let Fruit Stand 10 Minutes, Then Drain and Cool.

    7
    Done

    Place Pecans on Shallow Baking Pan; Bake 5 to 8 Minutes in Preheated Oven.

    8
    Done

    Remove from Oven, Set Aside.

    9
    Done

    Toss Rice, Raisins, Apricots, and Pecans With Vinaigrette; Refrigerate For 1 Hour.

    10
    Done

    Just Before Serving, Halve the Avocados.

    11
    Done

    Remove the Seed by Whacking a Large Knfe Into the Seed and Twisting Slightly-- That Pit Will Pop Right Out!

    12
    Done

    Then Take a Soup Spoon/Tablespoon and, Starting at the Top of One Half, Slide the Tip of the Spoon Into the Avocado Trying to Keep as Close to the Peel as Possible.

    13
    Done

    Gently Move the Spoon Along the Avocado Until the Flesh Comes Out.

    14
    Done

    You Are Just Trying to Scoop Out the Avocado to Make a Little Bowl from Each Half Shell.

    15
    Done

    Repeat This With All 4 Halves.

    Avatar Of Joseph Nguyen

    Joseph Nguyen

    Bánh mì master crafting flavorful and delicious Vietnamese sandwiches.

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