Brown Rice Salad with Avocado
Brown Rice Salad with Avocado. Farideh Sadeghin
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The staff at Huka Lodge in New Zealand used to serve this simple dish for lunch when I worked there as a chef in 2011; I fell in love with it immediately and it’s been a regular part of my dinner repertoire since. 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

Yield: serves 4
Time: 35 minutes

Ingredients

  • 1 cup short grain brown rice
  • Kosher salt, to taste
  • 3 12 tbsp. dark soy sauce
  • 3 12 tbsp. mirin
  • 3 12 tbsp. sake
  • 1 tbsp. sugar
  • 1 cup cilantro leaves and tender stems, plus more for garnish
  • 12 cup peanuts, toasted and roughly chopped
  • 14 cup pickled ginger, thinly sliced
  • 4 scallions, thinly sliced
  • 2 avocados, peeled, pitted, and thinly sliced
  • 1 English cucumber, peeled, seeded, halved lengthwise and sliced into 1/4” pieces
  • Zest and juice of 1 lime

Instructions

  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. (For more information on making the perfect brown rice, check out our recipe.
  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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