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Photo © Jim Morris

California Brown Rice, Almond and Cranberry Salad

Recipe from Antonio Villagomez, chef/owner, Cilantro's Restaurant

Total time: 45 minutes. Serves 4-6


  • 24 leaves baby romaine, butter lettuce or endive


  • 1/2 cup pomegranate juice
  • 1/2 cup olive oil
  • 2 tablespoons chopped shallots
  • Salt and pepper to taste




  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • 1/2 cup thinly sliced red onion
  • 1/2 cup feta cheese
  • 3 tablespoons finely chopped celery
  • 1 cup cooked chicken
  • 1 1/2 cups cooked California medium-grain brown rice
  • Salt and pepper to taste


For vinaigrette: Combine all of the vinaigrette ingredients in a blender and blend for about 30 seconds. Add salt and pepper to taste, and blend for a couple more seconds; set aside.  

For toppings: Add all of the ingredients for the toppings and mix until well incorporated. Add salt and pepper to taste and set aside.

Assemble: Once both the vinaigrette and the toppings are done, simply place two leaves on top of each other and add a large spoonful of the toppings, and top it all with a splash of the vinaigrette.

Recipe provided by the California Rice Commission. California rice fields are home to nearly 230 wildlife species, including millions of ducks and geese that migrate along the Pacific Flyway each year. Learn more about the important contributions of California rice farmers and how the Conservancy works to support farmers and birds.


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