Black Rice Salad with Sugar Snap Peas and Avocado

Black Rice Salad with Sugar Snap Peas and Avocado
Photo by Scott Phillips


  • 4 oz. sugar snap peas, trimmed and sliced ½ inch thick on the diagonal (1cup)
  • Kosher salt
  • ½ cup minced shallots
  • 3 Tbs. fresh lime juice
  • 2 Tbs. seasoned rice vinegar
  • 1 fresh cayenne or serrano chile with seeds, minced (optional)
  • 1 Tbs. Thai fish sauce (preferably Squid brand)
  • + 5 more ingredients
    • ¼ cup chopped fresh mint
    • 3 Tbs. peanut or olive oil
    • 1 to 2 limes, cut into wedges
    • 10-½ oz. (1-½ cups) Chinese black rice
    • 2 small firm-ripe avocados, halved, pitted, and peeled; 1 cut into ½-inch dice, and 1 thinly sliced

Put the rice in a bowl and fill with cold water. Swish the rice with your fingers to release excess starch, then pour off the water. Repeat 2 or 3 more times until the water is less cloudy. Drain the rice and transfer to a heavy-duty 3-quart saucepan. Add 2-3/4 cups water, set over high heat, and...

View full recipe at Fine Cooking


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