Fresh Rice Salad with Orange, Avocado, & Cilantro
The sunshine abounds here in the great Northwest. And even though it's accompanied by a strong wind, I still welcome the spring and summer with open arms.
Oh how I yearn for summer cooking.
As much as I love hearty roasts and shepards pie, my tastebuds desperately desire a plate of fresh goodness from the garden. Ya, I know. I still got awhile to wait.
However.
Recipes like this wonderful rice salad are a great way to perk up life in the kitchen and prepare one's palate for all the goodness that awaits us this season. I make this recipe when I need a little pep in my step.
It's adaptable — easily manipulated to fit your tastes as a side dish or as a main course.
You can serve this right away, or do as I do, and allow it to cool to room temperature before serving. It's so fresh. So refreshing. So delicious. Yum, yum. It's also wonderful aside some grilled chicken thighs or beef steaks — I'm just sayin'.
And speaking of chicken, I have yet to decide which meat chickens I am going to order this spring, though I think I've narrowed it down to two breeds: Freedom Ranger & White Plymouth Rock.
Just in case you were wondering.
I know you have nothing better to do than lay in bed at night and contemplate which chicken breed I should order.
I appreciate your undying devotion.
Enjoy!
Fresh Rice Salad with Orange, Avocado, & Cilantro
For the rice:
2 ½ cups short grain brown rice, organic if possible
4 cups water
For the dressing:
Zest & juice of one organic orange
Zest & juice of one organic lemon
4 tbsp raw honey
2 tbsp naturally fermented soy sauce
3 tbsp rice vinegar
For the toppings:
1 bunch cilantro, chopped
1 avocado, sliced
1 cup cabbage, finely sliced
3-4 green onions, finely chopped
1-2 cups cooked chicken, optional
⅛ cup sesame seeds
Instructions:
Cook the rice, according to directions, until it's tender.
While the rice is cooking, assemble all the dressing ingredients together and whisk to combine.
Prepare the toppings… I used purple cabbage because it tends to be crunchier and because it's pur-ty.
Then, throw on your toppings. Okay, don't literally throw them in. Gently place them in. We are, after all, preparing this dish for a photoshoot. When the rice has finished cooking, drizzle it with the dressing.
