Name: Papaya, Wild Rice and Purslane Salad
Ingredients: 1 1/2 cups black wild rice; 3 tablespoons olive oil; 1/2 cup onion, minced; 3 tablespoons fresh lime juice; 1 tablespoon Thai fish sauce; 2 tablespoons seasoned rice vinegar; 2 cups purslane, chopped; 2 small ripe avocados, halved, pitted and peeled. Cut into thin slices; 1 cup papaya, chopped in cubes. I used Melissa’s Produce; 2 limes cut into wedges

Ingredients

Scale

1 1/2 cups black wild rice
3 tablespoons olive oil
1/2 cup onion, minced
3 tablespoons fresh lime juice
1 tablespoon Thai fish sauce
2 tablespoons seasoned rice vinegar
2 cups purslane, chopped
2 small ripe avocados, halved, pitted and peeled. Cut into thin slices
1 cup papaya, chopped in cubes. I used Melissa’s Produce
2 limes cut into wedges

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Instructions

Rinse rice to release excess starch.
In a 3 quart saucepan (or Calphaplon’s saute pan), add 2 3/4 cups water. Add rice and and set over high heat and bring to a boil. Lower the heat, cover and cook until rice is tender. Approximately 30 minutes. Remove from heat and set aside, uncovered.
In a separate skillet (or Calphalon’s omelet pan), add onion and purslane, cook over medium heat for 2-3 minutes until tender. Remove from heat.
In a medium bowl, combine fish sauce, lime juice, rice vinegar and 1/2 teaspoon salt.
Transfer rice to a serving bowl and toss in dressing, purslane/onion mixture and papaya cubes. Serve at room temperature in separate bowls and garnish with avocado slices and lemon wedges.