Black Rice and Avocado Salad
1/2 cup short-grain black rice (or substitute another color of short-grain rice)
2 cups arugula
1/4 cup dried blueberries
1/4 teaspoon kosher salt
4 tablespoons olive oil, divided
2 teaspoons cumin seeds
1 shallot, finely chopped
3 large garlic cloves, minced
1/4 cup chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons 1" pieces chives
3 tablespoons freshly squeezed lime juice
salt and freshly ground black pepper, to taste
2 avocados, peeled, pitted, and sliced into wedges
2 limes, cut into wedges
Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low,
and cook until water is absorbed and rice is tender, 25 to 30 minutes.
While the rice is cooking, heat 2 tablespoons oil in a large skillet over medium heat.
Add shallot and cook, stirring occasionally until soft, about 5 minutes. Add garlic and
cumin and cook, stirring often, for 2 minutes. Transfer to a medium bowl, add the
rice, arugula and dried blueberries; stir until well mixed. Add the remaining 2
tablespoons olive oil, lime juice, cilantro, parsley, and chives. Season to taste with
salt and pepper.
Serve salad with avocado and lime wedges.
Serves 6 to 8
2 cups arugula
1/4 cup dried blueberries
1/4 teaspoon kosher salt
4 tablespoons olive oil, divided
2 teaspoons cumin seeds
1 shallot, finely chopped
3 large garlic cloves, minced
1/4 cup chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons 1" pieces chives
3 tablespoons freshly squeezed lime juice
salt and freshly ground black pepper, to taste
2 avocados, peeled, pitted, and sliced into wedges
2 limes, cut into wedges
Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low,
and cook until water is absorbed and rice is tender, 25 to 30 minutes.
While the rice is cooking, heat 2 tablespoons oil in a large skillet over medium heat.
Add shallot and cook, stirring occasionally until soft, about 5 minutes. Add garlic and
cumin and cook, stirring often, for 2 minutes. Transfer to a medium bowl, add the
rice, arugula and dried blueberries; stir until well mixed. Add the remaining 2
tablespoons olive oil, lime juice, cilantro, parsley, and chives. Season to taste with
salt and pepper.
Serve salad with avocado and lime wedges.
Serves 6 to 8
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