Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
By Adam RiedPublished on May 28, 2013
Time
1 1/2 hours
Yield
Serves 6 to 8
Ingredients
1 ½ cups long-grain brown rice 2 ½ teaspoons table salt, divided1 teaspoon grated lime zest plus 2 teaspoons plus 2 tablespoons juice, divided (2 limes)2 ½ tablespoons extra-virgin olive oil 2 teaspoons honey 2 garlic cloves, minced½ teaspoon ground cumin ½ teaspoon pepper 10 ounces cherry tomatoes, halved1 avocado, halved, pitted, and cut into ½-inch pieces1 jalapeño chile, stemmed, seeds reserved, and minced5 scallions, sliced thin, divided¼ cup minced fresh cilantro
Before You Begin
To make this salad spicier, add the reserved chile seeds.
Instructions
- Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with 2 teaspoons lime juice and let cool completely, about 15 minutes.
- Meanwhile, whisk lime zest and remaining 2 tablespoons juice, olive oil, honey, garlic, cumin, pepper, and remaining ½ teaspoon salt together in bowl. Transfer cooled rice to large bowl. Add tomatoes, avocado, jalapeño, and dressing; toss to combine. Let stand for 10 minutes.
- Add ¼ cup scallions and cilantro; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining scallions and serve.
Time
1 1/2 hoursYield
Serves 6 to 8Ingredients
1 ½ cups long-grain brown rice
2 ½ teaspoons table salt, divided
1 teaspoon grated lime zest plus 2 teaspoons plus 2 tablespoons juice, divided (2 limes)
2 ½ tablespoons extra-virgin olive oil
2 teaspoons honey
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon pepper
10 ounces cherry tomatoes, halved
1 avocado, halved, pitted, and cut into ½-inch pieces
1 jalapeño chile, stemmed, seeds reserved, and minced
5 scallions, sliced thin, divided
¼ cup minced fresh cilantro
Test Kitchen Techniques
Ingredients
1 ½ cups long-grain brown rice
2 ½ teaspoons table salt, divided
1 teaspoon grated lime zest plus 2 teaspoons plus 2 tablespoons juice, divided (2 limes)
2 ½ tablespoons extra-virgin olive oil
2 teaspoons honey
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon pepper
10 ounces cherry tomatoes, halved
1 avocado, halved, pitted, and cut into ½-inch pieces
1 jalapeño chile, stemmed, seeds reserved, and minced
5 scallions, sliced thin, divided
¼ cup minced fresh cilantro
Test Kitchen Techniques
Ingredients
1 ½ cups long-grain brown rice
2 ½ teaspoons table salt, divided
1 teaspoon grated lime zest plus 2 teaspoons plus 2 tablespoons juice, divided (2 limes)
2 ½ tablespoons extra-virgin olive oil
2 teaspoons honey
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon pepper
10 ounces cherry tomatoes, halved
1 avocado, halved, pitted, and cut into ½-inch pieces
1 jalapeño chile, stemmed, seeds reserved, and minced
5 scallions, sliced thin, divided
¼ cup minced fresh cilantro
Test Kitchen Techniques
Why This Recipe Works
Brown rice salad often features grains that are gummy or tough, with a dull heavy dressing. We cook the rice using the pasta method, which ensures evenly cooked grains in half the usual amount of time. To season the rice, we dress it with vinegar or citrus juice while it is still warm. We then add bold mix-ins that contribute contrasting flavors and textures.
Before You Begin
To make this salad spicier, add the reserved chile seeds.
Instructions
- Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with 2 teaspoons lime juice and let cool completely, about 15 minutes.
- Meanwhile, whisk lime zest and remaining 2 tablespoons juice, olive oil, honey, garlic, cumin, pepper, and remaining ½ teaspoon salt together in bowl. Transfer cooled rice to large bowl. Add tomatoes, avocado, jalapeño, and dressing; toss to combine. Let stand for 10 minutes.
- 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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