Here’s the some advice, friends, and don’t say I never gave you anything. Don’t drop black rice. Don’t drop it anywhere, but definitely don’t drop it all over your kitchen. Because you know what it looks like scattered all over the kitchen floor? Yeah, mouse poop. And cleaning it up is like a real-life, super-frustrating game of Operation. And I guarantee you’ll never find every last kernel, but some random guest will, and do you think they’ll believe you when you tell them its black rice? Of course not, because who in the hell buys black rice? People who are so bored with white rice that they are willing to pay twice the price?!
Well, I bought black rice because I wanted to make a salad I saw on Pinterest. What I got was a lifetime of picking black rice out from in between floorboards.
Black Rice Salad with Avocado and Grapefruit, adapted from The Kitchn, serves about 4
-1 c black rice
-3 green onions
-1 T olive oil
-1/4 cup orange champagne vinaigrette (if you don’t have a trader joe’s near you, you can follow the original recipe and use orange juice + rice wine vinegar)
-salt & pepper
Rinse the black rice in a mesh colander under cold water until the water runs clear. Bring 2 cups water plus a dash of salt to a boil, then add the rice. Bring to a boil and reduce heat. Cook for about 30 minutes, or until rice is cooked and the water is absorbed.
While the rice is cooking, chop your green onion, segment your grapefruit, and dice the avocado.
When the rice is done cooking, transfer back to the mesh colander and run the rice under cool water to bring the temperature down. Add the rice to a large bowl, and mix in the olive oil and vinaigrette.
Add in the onion, grapefruit and avocado. Stir and add salt & pepper to taste.
Don’t serve in your kitchen – all of your guests think you have mice.