Black Rice Salad with Sugar Snap Peas and Avocado is a healthy recipe made with glutinous black rice, vegetables and bright citrus flavors. Unlike many black rice dishes, this salad uses no added sweeteners.
Cover 1 1/2 cups black rice with cold water. Stir the rice to release the starch and drain, repeating until the water runs clear. Transfer the rice to a 3-quart pot and add 2 3/4 cups water. Bring to a boil over high heat, reduce to low and simmer until tender, about 30 minutes. Cool uncovered for up to two hours or to room temperature.
While the rice cooks, mince 1/2 cup shallots and, optionally, a cayenne or Serrano chili pepper with seeds. Heat the shallots in 3 tablespoons peanut or olive oil over medium heat for two to three minutes. If using the pepper, add it to the pan for an additional minute. Set aside to cool.
In a large bowl, mix 3 tablespoons freshly squeezed lime juice, 2 tablespoons rice wine vinegar, 1 tablespoon Thai fish sauce and 1/2 teaspoon kosher salt. Use a wet wooden spoon to loosen the cooked rice, working with a light hand to prevent mushiness. Add the rice and shallot into the dressing, and toss. Let the mixture sit for at least 10 minutes to allow the flavors to combine.
Just before serving, trim and cut sugar snap peas into 1/2-inch diagonal slices yielding 1 cup. Clean two small avocados, cutting one into 1/2-inch cubes and the other into thin slices. Chop 1/4 cup fresh mint. Cut one or two limes into wedges. Stir the peas, the diced avocado and half of the mint into the salad. Plate the salad and garnish with the avocado slices, remaining mint and limes.