Avocado and Brown Rice Salad

The combination of crunchy peanuts, creamy avocados, and the sweet bite of ginger make for a dish that's full of complex flavors, yet easy to execute. Serve it on its own or with tofu for a vegetarian meal, or add grilled chicken, fish, or shrimp. —Farideh Sadeghin, test kitchen director, Saveur Magazine

Category: Salad

Cuisine: Vegetarian

Ready in 35 minutes
by Vidda

Ingredients

1 cup Brown Rice Short Grain

Kosher Salt to taste

3-1/2 tablespoons Dark Soy Sauce

3-1/2 tablespoons Mirin Wine

3-1/2 tablespoons Sake

1 tablespoon Sugar

1 cup cilantro leaves chopped

1/2 cup peanuts toasted, chopped

1/4 cup pickled ginger

4 scallions thinly sliced

2 avocados peeled, thinly sliced

1 english cucumber chopped 1/4" pcs

1 Lime zest and juice


Directions

1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink; cool to room temperature. 2. Combine soy sauce, mirin, sake, and sugar in a 2-qt saucepan over medium-high; cook until sugar has dissolved, 3-5 minutes. Cool teriyaki sauce slightly. 3. Combine rice, teriyaki sauce, the cilantro, peanuts, ginger, scallions, avocados, cucumber, and zest and juice in a bowl; transfer to a serving platter and garnish with cilantro.

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