Directions:
- Chill rice.
- Pour boiling water over raisins and apricots in small bowl.
- Let stand 10 minutes then drain and cool.
- Heat oven to 350.
- Place pecans on shallow baking pan and bake 8 minutes.
- Remove from oven and set aside.
- Combine vinaigrette ingredients and shake until well combined.
- Toss rice, raisins, apricots and pecans with Vinaigrette then refrigerate 1 hour.
- Just before serving halve seed and peel avocados.
- Fill each half with rice salad and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 732.18 Kcal (3065 kJ) | ||
| Calories from fat | 457.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.88g | 78% | |
|---|---|---|---|
| Sodium | 311.6mg | 13% | |
| Potassium | 1068.46mg | 23% | |
| Total Carbs | 68.01g | 23% | |
| Sugars | 14g | 56% | |
| Dietary Fiber | 14.99g | 60% | |
| Protein | 12.4g | 25% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 4.4mg | 24% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 212.09 Kcal (888 kJ) | ||
| Calories from fat | 132.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.74g | 78% | |
|---|---|---|---|
| Sodium | 90.26mg | 13% | |
| Potassium | 309.5mg | 23% | |
| Total Carbs | 19.7g | 23% | |
| Sugars | 4.06g | 56% | |
| Dietary Fiber | 4.34g | 60% | |
| Protein | 3.59g | 25% | |
| Vitamin C | 3.7mg | 21% | |
| Iron | 1.3mg | 24% | |
| Calcium | 15.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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