I humbly call this The World’s Best Rice Salad. It’s very very similar to one found in the Tassajara Cookbook.
You can use any grain really… Sometimes I’ll use quinoa, sometimes brown rice. It’s good with either.
If you have a rice cooker, this is a super simple and easy summer meal because you don’t have to cook anything but the rice and the rice cooker will do that part for you!
It’s chilled just below room temperature, but you could eat it cold or room temperature. I’ve never tried it warm.
Without further ado…
The World’s Best Rice Salad Serves 4 as a good-sized side.
1 cup Rice/Grain + amount of water needed to cook it… For me, this is 1 cup rice and 1.5 cups water in the rice cooker.
3 Tbsp Raisins
2 Scallions, sliced thinly
3 Tbsp Toasted Sliced Almonds
2 firm Avocados, diced
FOR THE DRESSING:
1/4 cup Lemon Juice
2 Tbsp Canola Oil or EVOO
1/4 tsp Ground Coriander
1/4 tsp Cumin
1/4 tsp Paprika
1/8 tsp Garlic Salt
Pepper to taste
Cilantro to garnish
Whisk together dressing ingredients and set aside.
Combine all other ingredients – Except the avocado, since they brown easily I like to add that at the very last-minute, after the salad has chilled and flavors have melded!
Dress the rice salad with the dressing, chill and/or allow flavors to meld at least 20 minutes.
Top with cilantro and avocado.
It’s perfect for days like today… where it’s insanely hot, and it’s only 10:30 am!
We’re trying not to use the central air until after we return from Vermont, so it’s been around 77*-83* on the main level…. Thank goodness for the basement being below ground and therefore a LOT cooler. Plus, the backyard is mostly shaded and the bugs seem to like to bite Hubs instead of me, so that’s been a nice place to enjoy!
I think we’re off to marinate some (organic) chicken drumsticks to grill after the sun goes down, and find a hike to take in the meantime!
Happy Memorial Day Weekend!