Black Rice Salad

Ingredients:

• 1 ½ cups Chinese black rice
• ½ cup minced shallots
• 3 Tbs olive oil
• 3 Tbs fresh lime juice
• 1 cayenne or serrano chile with seeds (minced)
• 2 Tbs seasoned rice vinegar
• 1 cup sugar snap peas, trimmed and sliced into ½ inch sections
• 2 small ripe avocados, halved, pitted and peeled. Cut one into ½ inch cubes and one into thin slices
• 1 Tbs Thai fish sauce
• Kosher salt
• ¼ cup chopped fresh mint
• 1 to 2 limes, cut into wedges

Directions:

Rinse rice 2-3 times with cold water

Place rice into a 3-quart saucepan with 2 ¾ cups water

Place saucepan on burner set to high and bring to a boil

Cover the pan, lower the heat to low and cook about 30 minutes (until rice is tender)

Remove from heat and let stand until the rice is completely cool

Heat the oil in an 8” skillet over medium heat

Once heated, add the shallots and cook, stirring often until they are translucent (2-3 minutes)

Add the chile and cook for an additional minute. Remove from heat

Combine the lime juice, rice vinegar, fish sauce and ½ tsp salt in a large bowl

Turn the rice gently to loosen it (preferably using a large, wet wooden spoon)

Transfer the rice to the bowl containing the dressing, add the shallot mixture and gently toss together

Let the salad sit at room temperature for between 10 minutes and 1 hour

Stir in the snap peas, diced avocado and half of the mint and season to taste with the salt

Transfer to a serving dish and garnish with the avocado slices and remaining mint