Spiced Rice Salad


Cooking time: About 30 minutes
Prep time: About 1 hour

Makes: 12 servings






  1. Boil water. Add rice and simmer on lowest heat 25 minutes. Set aside to cool.
  2. Spread nuts on cookie sheet. Roast 12 minutes in 325 deg. F oven. Don't let them burn.
  3. Mix the dried fruit, lemon, celery, onion, cilantro and bell pepper with the cooked rice.
        (You can prepare to this stage before it's time to serve.)
  4. Mix the dressing with the cooked rice.
  5. Mix in the nuts, avocado, and 1/2 of cilantro. Garnish with remaining cilantro.

Good served on a bed of lettuce with canned tuna and sliced tomatoes.

Based on a recipe supplied by Anne Jennings, August, 2003.


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