Flagship Purple Rice Salad - Chef Don Bergeron


2 cups purple raw rice, cooked in 3 3/4 cups water with 2 tsp. salt

½ cup green onions, sliced

½ cup toasted sliced almonds

½ cup golden raisins

½ cup sliced cherry tomatoes

½ cup sliced purple onions

1 cup diced yellow bell peppers

1 cup diced yellow squash

1 cup sliced fresh mushrooms

2 Tbs. chiffonade of fresh basil

1-1 1/2 cups Lemon balsamic vinaigrette, see recipe below


In a medium heavy bottom pot bring water to a boil. Add rice and salt. Bring back to a low simmer, cover tightly and cook rice for 20 minutes. When rice is cooked, fluff with a fork and allow to cool completely on a cookie sheet. Place rice in a bowl and add remaining ingredients. Toss together well and serve. This should be made two hours to a day ahead for flavors to develop.

White Balsamic Vinaigrette


1/2 cup white balsamic vinegar

¼ cup fresh lemon juice

1 tbsp. Dijon mustard

1 tsp. salt

1/2 tsp. fresh ground black pepper

½ tsp. granulated garlic

1 cups extra virgin olive oil


Mix all ingredients except olive oil in a blender. Turn on high and drizzle in oil until well blended.