18/01/2015
Have a good dinner & good night!
Ingredients:
For the Brown Rice:
2 cups brown rice
1 shallot, roughly chopped
2 cups tightly packed fresh cilantro leaves, tough stems removed
1 clove garlic
1/2 teaspoons red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
For the Toppings:
Black Beans
1 recipe Guacamole
Pico de Gallo (recipe below)
Shredded Romaine Lettuce
Chopped yellow or orange bell peppers
Freshly Shredded Colby Jack Cheese
Additional cilantro for garnish
For the Pico de Gallo:
1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice
Kosher salt
1/2 large white onion, finely diced (about 3/4 cup)
1 to 2 jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
1/2 cup finely chopped fresh cilantro leaves
1 tablespoon lime juice from 1 lime
Instructions:
Cook the brown rice in a rice cooker according to the package directions.
Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold the vinaigrette into the cooked brown rice.
Divide the rice amongst 4 bowls and top with black beans, guacamole, pico de gallo, shredded lettuce, bell peppers and cheese. Add extra cilantro to garnish if desired.
