Black rice salad with avocado and grapefruit is number 3 above |
What you'll need
- Saucepan with a lid
- Mixing spoon
- Bowl
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 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
- 2 green onions, chopped
- Salt and pepper to your preferred taste
Never cut an avocado before? That's okay use this video to learn how!
Directions
- 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 cup 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 30-40 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)
- 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.
- 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
This week is grains and since there are so many different types of grains we made five different recipes:
- Black Bean and Asparagus Quinoa with Lemon Dressing (#1 in picture above)
- Farro Risotto with Corn and Tomatoes (#2 in picture above)
- Black Rice Salad with Avocado and Grapefruit (#3 in picture above)
- Sweet and Savory Wild Rice (#4 in picture above)
- Wild Rice Pilaf (Not pictured above)
Click on any of the above to see the recipe on how to make them and as always feel free to leave comments or questions below!
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