Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
1 Pkg long grain rice
6 oz dried apricots, chopped
6 oz dried figs, chopped
1 Pkg wild arugula
½ Cup hazelnuts, cracked
Assorted Bellafina Baby peppers, cored, seeded, cut in half
Roasted mini pepper vinaigrette – Recipe below
3 Baloian Farms Mini Sweet Peppers (yellow, red, orange)
3 Cloves roasted garlic
¼ Cup sherry vinegar
1 Cup olive oil
1 Tbsp honey
Sea salt and pepper to taste
Directions
Cook rice according to package. Set aside to cool. In a large bowl, combine all ingredients together.
Toss some of the vinaigrette over salad just to coat. Reserve extra for future use.
Vinaigrette
Combine all ingredients until emulsified. Fill each pepper half with rice salad.
For a more exotic flavor, replace the long grain rice with quinoa.