Red Rice is a little exotic and can be hard to find, but it is worth tracking down. The blend of the mild flavours of the avocado and cucumber married with the roasted flavour of the pumpkin seeds and heartiness of the red rice make this salad delicious! We loved it!
Red Rice, Cucumber, and Avocado Salad
1 cup Bhutanese red rice, rinsed and drained
1 1/2 cups water
1 medium cucumber, peeled or partially peeled and seeded
1/2 small red onion
1 medium avocado
1/4 cup pumpkin seeds, toasted
Zest and juice of 1 lemon
1 tbs. olive oil
Sea salt and black pepper, to taste
Combine the rice and water in a medium pot. Bring to a boil. Cover, then reduce heat to very low and simmer for 18-22 minutes until rice is fluffy and water is absorbed. Cool.
Prepare the vegetables: chop the cucumber into small squares, finely chop the red onion, and dice the avocado. Mix the cooled rice with the cucumber, red onion, pumpkin seeds, lemon zest and juice, olive oil, salt, and pepper. Gently fold in the diced avocado. Serve immediately.
To prepare in advance: combine the cooled rice with all ingredients except pumpkin seeds and avocado. Refrigerate for up to 5 hours. Stir in the seeds and avocado just before serving.
*Recipe by Lorna Sass in Whole Grains Every Day, Every Way