Brown Rice Salad with Jalapeño, Tomatoes, and Avocado
A vibrant, nutty grain salad with creamy avocado and a bright lime-honey dressing.
Why This Recipe Works
Spreading the cooked rice onto a rimmed baking sheet is the secret to a perfect texture. It allows the steam to escape quickly, ensuring the grains remain individual and nutty rather than clumping together.
Instructions
Bring a large pot of salted water to a boil. Add the rice and cook until tender, about 30 to 35 minutes. Drain through a fine-mesh strainer and spread onto a rimmed baking sheet; let the rice cool completely.
Whisk the lime zest, lime juice, olive oil, honey, garlic, cumin, and a pinch of salt and pepper together in a large bowl.
Add the cooled rice, tomatoes, avocado, jalapeño, scallions, and cilantro to the bowl. Fold gently to combine so the avocado pieces stay intact. Serve at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
Can I make this ahead of time?
The rice can be cooked, cooled, and stored in the refrigerator up to 2 days in advance. The dressing can be made 1 day ahead and stored in the refrigerator. Combine just before serving.
