Author Notes
The idea was deconstructed salsa on rice. It's glorious to look at and was a hit in my restaurant when I was foolish enough to open one. But not that much of a hit apparently. —Michael Dillon
Ingredients
- Make the rice
-
1 cup
rice
-
1.5 cups
chicken stock (water works but add a tsp salt)
-
2-3 tablespoons
chopped cilantro
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2 tablespoons
olive oil
-
Salt and pepper, taste and adjust salt
- Make the salad
-
3-4
Small to medium tomatoes (large ones break apart) cut into wedges
-
2-3
Avocados, cut into slices or chunks
-
1
Small can of sliced black olives drained(strong flavored olives overpower this salad)
-
3
green onions finely sliced
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1/4 cup
chopped cilantro
-
1/4 cup
chopped basil
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3 tablespoons
red wine vinegar
-
1 splash
balsamic vinegar
-
4 tablespoons
olive oil
-
Salt and pepper
Directions
- Make the rice
-
In a pot with a tight lid add stock or water, bring to boil, add rice reduce to lowest possible setting for 15 minutes, turn off rice and let stand until cool, 1 hour. Do not open the pot at all during this. Stir in oil while still warm, let cool further add cilantro and toss, adjust salt, and lots of pepper and toss.
- Make the salad
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Mix all the ingredients and let sit at room temperature for at least an hour and then re-toss.
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I usually serve the rice and the salad side by side in the same bowl.
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