Warm Rice Salad

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.)