Long Grain Rice, Avocado, Apricot and Hazelnut

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 20 minutes


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


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.


Combine all ingredients until emulsified. Fill each pepper half with rice salad.

For a more exotic flavor, replace the long grain rice with quinoa.