This is yummy—really really yummy. There are lots of different textures and flavors and it’s just awesome. Make it. Eat it. Thank me.
[Adapted from “Gluten-Free Girl and the Chef” (the book)]
1 cup black rice
2 tbsp. unsalted butter
1 medium yellow onion, peeled and diced plus ½ a medium yellow onion, peeled and sliced
2 cups water
1 pint grape tomatoes, halved
2 avocados, peeled and diced
¼ cup sunflower seeds
1 tbsp. finely chopped fresh rosemary
1 large garlic clove, minced
1 tsp. minced shallot
1 tsp. white wine vinegar
1 tsp. stone ground mustard
¾ cup plus 2 tbsp. EVOO
1. Combine the rice, sliced onion (from the ½ onion), butter and water in a large saucepan over high heat.
2. Bring the contents of the pot to a boil. Turn the heat down to low, cover the pot and simmer until the rice is done (and the water is gone), about 20 minutes.
3. Heat 2tbsp. EVOO in a large skillet over high heat. Add the onions (from the full onion) and the garlic and cook, stirring every once in a while, until the onion is translucent (about 10 minutes). Stir in the rosemary and cook until you can smell it (about a minute).
4. Combine white wine vinegar, mustard and the itty bitty bit of shallot in a food processor. Process and—while you’re processing—slowly pour the ¾ cup EVOO into the food processor. Blend for about 2 minutes.
5. Dump the avocado and tomatoes into a large bowl. Add the rice, sautéed onions and the sunflower seeds. Toss.
6. Drizzle the white wine vinaigrette on each individual serving. (Frankly, I like it with and without the dressing so, ya know, taste it before you dress it.)