Califonia Bountiful
Side Dish






Chico rice salad with dried fruits and nuts

Nutty brown rice with dried fruit, red bell peppers and scallions in a tangy soy vinaigrette—it's one of Bacio's signature dishes.

Amanda Leveroni and Paige Nies
Bacio catering, carryout and eatery, Chico


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Ingredients

Rice salad
1 cup short grain brown rice
1/2 cup japonica rice
1/4 cup dried cranberries
1/4 cup chopped, dried apricots
1/2 red bell pepper, 1/4-inch dice
3 scallions, 1/4-inch slice
Toasted almonds, pepitas, walnuts or pistachios

Dressing
1/4 cup rice vinegar
Juice of 1 orange
1 garlic clove, minced
2 tbsp. tamari
1 tsp. minced shallot
1 tsp. grainy mustard
Pinch black pepper
1/3 cup olive oil

Instructions

Cook brown and japonica rice as directed, in separate pans. Rehydrate cranberries in warm water while rice cooks.

Combine all dressing ingredients except olive oil. Whisk in oil until emulsified.

Transfer rice to a large bowl and let cool to room temperature. Stir in cranberries, apricots, bell pepper
and scallions. Cool completely in the refrigerator or serve slightly warm. Either way, coat rice with dressing and top with toasted nuts.

Serves 6 to 8

Photo: © 2020 Frank Rebelo




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