Red Rice Salad with Avocado and Grilled Corn

I have a list. Well, I have many lists, but in particular, I have a list for which recipes to post and when.

All bloggers have a list like that, right??

Well, the problem I find is that I cook way, way, WAY more than I post. Now because of this, my precious list is in constant flux. Seasonal dishes have to move down the list, waiting for their time to come around again because I just didn’t get to them.

And for that, I blame the Internet.

There are just too many recipes out there to try, and when you throw in all the cookbooks, magazines and trying to recreate meals you’ve had at restraints, it becomes a hell of a feat to create the weekly menu. We’ve spoken about this before.
Red Rice Salad with Avocado and Grilled Corn

That’s exactly what happened this week. I was supposed to post a yummy, go-to lentil salad that actually makes lentils look pretty, but Yotam struck again with his weekly column in The Guardian and I just had to try this red rice salad with grilled corn and other goodies. And then, once I had tried it, I had to post it. Immediately.

It. Was. That. Good.
Red Rice Salad with Avocado and Grilled Corn

This red rice salad is nothing short of amazing. It is perfectly balanced in both flavour and texture, and is great both warm for dinner and cold the next day for lunch – if you are lucky enough to have leftovers. And the dressing… Just yum.

I’m sharing this salad with the happy revellers at Fiesta Friday #89 and this week’s co-hosts, Angie @The Novice Gardener, Mila @Milk and Bun and Kaila @GF Life 24/7. There will be extra dressing for all who link up to the party!

Red Rice Salad with Avocado and Grilled Corn

  • Servings: serves 4 to 6
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Red Rice Salad with Avocado and Grilled Corn

Ingredients

  • 150g Camargue red rice
  • 1 large red onion (peeled, quartered and the individual layers separated)
  • 1 tablespoon groundnut oil
  • Salt
  • 2 corn cobs (peeled if in husks, trimmed and cleaned)
  • 6-7 spring onions (trimmed)
  • 150g edamame beans (blanched for 30 seconds and drained)
  • 80g snow peas (cut diagonally)
  • 2 medium avocados (peeled and stoned just before serving, then cut into 2cm dice)
  • 1 tablespoon sesame seeds (toasted, to serve)
  • 15g coriander leaves (optional)
  • 1 lime (cut into wedges, to serve)

For the dressing

  • 1½ tablespoons white wine vinegar
  • 1 tablespoon soy sauce
  • ¾ teaspoon caster sugar
  • ½ teaspoon flaked chilli
  • 1 tablespoon sesame seeds, toasted
  • 3 tablespoon groundnut oil
  • ¾ teaspoon sesame oil

Method

  1. Fill a medium saucepan with plenty of water and place on a high heat. Once boiling, add the rice and cook for 25 minutes, until soft but still retaining a bite. Drain, refresh under cold water, set aside in a colander to dry, then transfer to a large bowl.
  2. While the rice is cooking, use a freestanding or hand-blender to blitz all the dressing ingredients with a quarter teaspoon of salt until smooth and thick, then set aside.
  3. Put a ridged griddle pan on a high heat and ventilate your kitchen. In a medium bowl, mix the onion with the oil and a quarter teaspoon of salt. When the pan starts to smoke, add the onion and cook for four minutes, turning over every 30 seconds, until the individual leaves are soft and charred all over, then transfer to the rice bowl.
  4. Lay the corn cobs on the griddle and cook for six minutes, turning them every minute or so, until charred on all sides. Remove from the heat and, once cool enough to handle, hold each cob upright on a board and use a sharp knife to shave off the kernels in clumps. Add these to the rice bowl.
  5. Lay the spring onions in the griddle and cook for six minutes, turning them over often, until charred and smoky all over. Remove from the heat, chop into 5cm-long pieces and add to the bowl.
  6. When you’re ready to serve, add the snow peas and avocados to the bowl, pour over the dressing and toss Serve in individual portions, sprinkling each with sesame seeds and picked coriander, if you like, with a lime wedge on the side.

Note: Yotam tosses the salad very gently; preferring to not have the ingredients completely evenly distributed. Apparently I need to work on this… Otherwise, toss the whole thing into one mixed salad and serve.

Recipe from Yotam Ottolenghi’s column in The Guardian.

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