Lyons Family Cookbook

Brown Rice Salad with Jalapenos, Tomatoes, and Avocado

--- RICE ---

3

qts

water

1 1/2

cups

long-grain brown rice (uncooked)

2

tsp

salt

2

tsp

lime juice

--- SALAD ---

2 1/2

tablespoons extra-virgin olive oil

2

tsp

honey

2

garlic cloves, minced

1

tsp

grated lime zest plus 2 tablespoons juice

1/2

tsp

ground cumin

1/2

tsp

salt (or to taste)

1/2

tsp

pepper (or to taste)

10

oz

cherry tomatoes, halved

1

avocado, halved, pitted, and cut into 1/2-inch pieces

1

jalapeño chile, stemmed, seeds reserved, and minced

5

scallions, sliced thin

1/4

cup

minced fresh cilantro

1

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.

2

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.

3

Add ¼ cup scallions and cilantro; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining scallions and serve.

ABSORPTION APPROACH Simmer rice, covered, in small amount of water. COOK TIME: 50 minutes RESULTS: Uneven. A small amount of water can’t penetrate all of the grains at the same rate. BOILING METHOD Cook rice in lots of boiling water; drain. COOK TIME: 25 minutes RESULTS: Every grain absorbs the same amount of water, so the whole pot cooks evenly. Makes approx 8 servings.

Source

Source: Cooks Illustrated - July 2013