When I’m working from home, hearty salads are a lunch staple. I don’t often allow myself enough time to make a full meal with meat or fish, but I also find cold sandwiches to get old and repetitive. What solves that old and repetitive problem? A colorful, fragrant, seasonal grain salad.
If you’ve never tried black rice (often referred to as forbidden rice or Japonica black rice), it has a pleasant chewiness that makes for a most satisfying salad. It also has a subtle sweetness, so pairing it with a more bitter citrus like grapefruit and a creamy avocado results in the perfect flavor combination.
∴ A few steps
1 cup black rice
1/4 teaspoon kosher salt
1 garlic clove, minced
1/4 cup orange juice
2 tablespoons olive oil
1/8 teaspoon red pepper flakes
1 tablespoon rice wine vinegar
1 grapefruit, peeled and quartered and chopped into 1/2-inch pieces
1 avocado, peeled and diced into 1/2-inch pieces
And… 2 green onions, chopped
Salt and pepper, to taste
∴ A few steps
1- Prepare the rice: Rinse the rice and drain in a fine-mesh strainer. In a small saucepan with a lid, add 1/4 teaspoon salt to the 1 3/4 cups water and bring to a boil. Add the drained rice to the boiling water and bring back to a full boil. Cover, reduce the heat to low and cook for 40 minutes, or until the water is absorbed. Let the rice sit, covered, for 10 minutes, and then uncover and allow it to come to room temperature (as this is a cold salad).
2- Make the dressing: In a small bowl, whisk together the garlic, orange juice, olive oil, red pepper flakes, and rice wine vinegar until fully combined.
3- Put together the salad: Once the rice is cooled, transfer it to a medium-size bowl and toss with the dressing. Add the grapefruit, avocado and green onion and toss a few times to combine. Season with salt and pepper.
Cover and refrigerate leftovers for up to two days.
Recipe from TheKitchn