4/29/13 - Forbidden rice salad

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2 cups Forbidden black rice (Fresh market)

3 Tbs. olive oil

1/2 cup minced shallots

1 Serrano pepper minced

3 Tbs. fresh lime juice

2 Tbs. seasoned rice vinegar

1 Tbs. Thai fish sauce

Kosher salt

2 cups sugar snap peas, cut on a bias

2 avocados sliced

1/4 cup mint , chopped

3 limes , cut into wedges

Give the rice a good rinse under cool water, stirring with your fingers, strain water out and repeat these steps two more times. Follow cooking instructions on the package for the rice. Remove from the heat and let stand, uncovered until cooled. Meanwhile, heat the oil in an 8-inch skillet over medium heat. Add the shallots and cook, stirring often, until translucent. Stir in the Serrano and cook, stirring for 1 minute. Remove from the heat. Combine the lime juice, rice vinegar, fish sauce, and salt in a large bowl.

Transfer the rice to the bowl with the dressing, add the shallot mixture, and gently toss to combine. Let the salad sit at room temperature for 1 hour. Stir in the sugar snap peas, diced avocado, and half of the mint; season to taste with salt. Transfer to a serving dish and garnish with the sliced avocado and mint. Serve at room temperature with the lime wedges on the side.