Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
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--- RICE ---
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3
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qts
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water
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1 1/2
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cups
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long-grain brown rice (uncooked)
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2
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tsp
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salt
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2
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tsp
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lime juice
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--- SALAD ---
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2 1/2
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tablespoons extra-virgin olive oil
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2
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tsp
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honey
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2
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garlic cloves, minced
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1
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tsp
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grated lime zest plus 2 tablespoons juice
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1/2
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tsp
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ground cumin
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1/2
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tsp
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salt (or to taste)
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1/2
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tsp
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pepper (or to taste)
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10
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oz
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cherry tomatoes, halved
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1
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avocado, halved, pitted, and cut into 1/2-inch pieces
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1
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jalapeño chile, stemmed, seeds reserved, and minced
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5
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scallions, sliced thin
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1/4
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cup
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minced fresh cilantro
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1
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Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 25 to 30 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with vinegar or citrus juice and let cool completely, about 15 minutes.
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2
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Whisk olive oil, honey, garlic, lime zest and juice, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add tomatoes, avocado, jalapeño, and dressing; toss to combine. Let stand for 10 minutes.
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3
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Add ¼ cup scallions and cilantro; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining scallions and serve.
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Source
Source: Cooks Illustrated - July 2013
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