Fresh Rice Salad with Orange, Avocado, & Cilantro.

The sunshine abounds here in the great Northwest.  And even though it's accompanied by a strong wind, I still welcome the spring and summer with open arms.

Oh how I yearn for summer cooking.

As much as I love hearty roasts and shepards pie, my tastebuds desperately desire a plate of fresh goodness from the garden.  Ya, I know.  I still got awhile to wait.

However.

Recipes like this wonderful rice salad are a great way to perk up life in the kitchen and prepare one's palate for all the goodness that awaits us this season.  I make this recipe when I need a little pep in my step. 

It's adaptable - easily manipulated to fit your tastes as a side dish or as a main course.

  
Fresh Rice Salad with Orange, Avocado, & Cilantro
You will need:
For the rice, 
 - 2 1/2 cups short grain brown rice, organic if possible
 - 4 cups water
For the dressing,
 - Zest & juice of one organic orange
 - Zest & juice of one organic lemon
 - 4 tablespoons raw honey
 - 2 tablespoons naturally fermented soy sauce
 - 3 tablespoons rice vinegar
For the toppings,
 - 1 bunch of cilantro, chopped
 - 1 avocado, sliced
 - 1 cup of cabbage, finely sliced
 - 3-4 green onions, finely chopped
 - 1-2 cups of cooked chicken, optional
 - 1/8 cup sesame seeds

Step One:  Cook the rice, according to directions, until it's tender.

Step Two:  While the rice is cooking, assemble all the dressing ingredients together and whisk to combine.

Step Three:  Prepare the toppings...I used purple cabbage because it tends to be crunchier and because it's pur-ty.

Step Four:  When the rice has finished cooking, drizzle it with the dressing.

Then, throw on your toppings.  Okay, don't literally throw them in.  Gently place them in.  We are, after all, preparing this dish for a photoshoot.  

You can serve this right away, or do as I do, and allow it to cool to room temperature before serving.  It's so fresh.  So refreshing.  So delicious.  Yum, yum.  It's also wonderful aside some grilled chicken thighs or beef steaks - I'm just sayin'.

And speaking of chicken, I have yet to decide which meat chickens I am going to order this spring, though I think I've narrowed it down to two breeds: freedom ranger & white plymouth rock.

Just in case you were wondering.

I know you have nothing better to do than lay in bed at night and contemplate which chicken breed I should order.

I appreciate your undying devotion.

Enjoy!

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Fresh Rice Salad with Orange, Avocado, & Cilantro

For the rice

• 2 ½ cups short grain brown rice, organic if possible
• 4 cups water

For the dressing

• Zest & juice of one organic orange
• Zest & juice of one organic lemon
• 4 tbsp raw honey
• 2 tbsp naturally fermented soy sauce
• 3 tbsp rice vinegar

For the toppings

• 1 bunch cilantro, chopped
• 1 avocado, sliced
• 1 cup cabbage, finely sliced
• 3-4 green onions, finely chopped
• 1-2 cups cooked chicken, optional
• ⅛ cup sesame seeds

1. Cook the rice, according to directions, until it's tender.

2. While the rice is cooking, assemble all the dressing ingredients together and whisk to combine.

3. Prepare the toppings…I used purple cabbage because it tends to be crunchier and because it's pur-ty.

4. Then, throw on your toppings.  Okay, don't literally throw them in.  Gently place them in.  We are, after all, preparing this dish for a photoshoot.  When the rice has finished cooking, drizzle it with the dressing.