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Fruity Pecan Rice

• 3 cups cooked brown rice
• 1 cup mixed chopped dried apricots and sultanas
• ¼ teaspoon each ground cinnamon, nutmeg and ginger
• ¾ cup chopped Pecan nuts
• ½ cup raw sugar
• 2 tbspns melted polyunsaturated margarine
• 1 tspn grated lemon or orange rind
• 1-1 ½ cups unsweetened apricot nectar or orange juice

Method

Grease a broad casserole dish with a little margarine, put in half the cooked rice. Sprinkle over half the dried fruits, Pecans, sugar and spices. Repeat the layers. Spoon over the melted margarine. 

Add rind to apricot nectar and pour over the mixture. Cover with lid or aluminium foil and bake in a moderate oven for 20 to 25 minutes. 

Serves about 6.

Food for a Healthy Heart
Australian Natural Pecans contain No Salt, No Chemicals, No Cholesterol