Brown Rice Salad with Jalapenos, Tomatoes, and Avocado

Name: Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
Yield: Serves 6 to 8
Ingredients: 1 1/2 cups, long-grain brown rice; 2 1/2 teaspoons, table salt, divided; 1 teaspoon, grated lime zest plus 2 teaspoons plus 2 tablespoons juice, divided (2 limes); 2 1/2 tablespoons, extra-virgin olive oil; 2 teaspoons, honey; 2 , garlic cloves, minced; 1/2 teaspoon, ground cumin; 1/2 teaspoon, pepper; 10 ounces, cherry tomatoes, halved; 1 , avocado, halved, pitted, and cut into ½-inch pieces; 1 , jalapeño chile, stemmed, seeds reserved, and minced; 5 , scallions, sliced thin, divided; 1/4 cup, minced fresh cilantro

Side Dishes
Rice
Vegetables
Vegetarian
Gluten Free
Quick
Salads

By Adam Ried ･ Appears in Cook's Illustrated July/August 2013

When we set out to create bold-tasting salads full of contrasting flavors and textures, we stumbled on a whole new—and better—way to cook brown rice.

SERVES 6 to 8

TIME 1 1/2 hours

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