Sohnrey Recipe Blog #1: Prune and Almond Rice Salad
The Sohnrey Family is starting a monthly recipe blog that will feature recipes using Sohnrey Family Foods products and other products we sell in our gift shop, such as Knaughty Farms Extra Virgin Olive Oil produced by our cousins Adam and Jackie Kennedy.
We thought, what better way to start off our series of recipe blogs than with a recipe that features the trifecta of crops we grow: rice, almonds and prunes, as well as the high quality arbequina olive oil produced by our cousins at Knaughty Farms? We've got a delicious and hearty, Prune and Almond Rice Salad packed with all kinds of California grown goodness--and did we mention bacon?
Rice is really a wonderful grain for salads and provides the perfect dance floor for all the other ingredients to mingle. Roasty and nutty chopped almonds; colorful and crunchy bell pepper; chewy and sweet dark prunes; tender green spinach; and the rich, salty, intense meaty flavor of crispy bacon. All of it comes together with a light rice vinegar and olive oil dressing that lets the flavors of the ingredients shine through.
This could be the perfect salad to bring to a family picnic or barbecue and to usher in the sunny days of Spring. We served this at Easter and it was a hit!
Prune and Almond Rice Salad
(Original recipe from Sunsweet and modified by Sohnrey Family Foods)
Prep Time: 15 minutes
- 3 cups cold, cooked Calrose medium grain rice
- 2 cups lightly packed chopped fresh baby spinach
- 1/2 cup chopped Sohnrey Family Foods Roasted Unsalted Almonds
- 1/2 cup diced Sunsweet Prunes
- 1/2 cup diced red or yellow bell pepper
- 1/3 cup sliced green onions
- 6 strips crisp, cooked bacon, crumbled
- 1/3 cup Knaughty Farms Extra Virgin Arbequina olive oil
- 1/3 cup rice vinegar (not seasoned)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 2 cloves garlic, minced
- freshly ground pepper to taste
Stir together all salad ingredients in a large bowl. Whisk together all dressing ingredients in a small bowl and drizzle over salad. Toss well to coat. Refrigerate for at least one hour.
Make sure the rice is completely cold before preparation and give yourself plenty of time by cooking the rice a day in advance. Better yet, use left over rice from previous nights dinner. Salad itself may be prepared a day in advance and left to chill, but be sure to add the almonds and spinach just before serving so they don't get soggy and wilted.
This recipe features the following products from our gift shop: