Wild Rice Salad With Green Beans, Cherry Tomatoes, Avocado & Grapefruit

• 1 cup wild black rice
• 3 cups water
• 2 teaspoons Japanese rice vinegar
• 1 teaspoon olive oil
• 1 spritz of fresh lemon juice
• sea salt & freshly ground black pepper (to taste)
• 10 green beans
• 1 avocado
• 1 grapefruit
• 4 cherry tomatoes
• sugar to taste (a pinch)

1. Cook the wild rice with the water according to package directions. Meanwhile, mix rice vinegar with a pinch of sugar and let sit until sugar is dissolved.
2. Combine the cooked rice in a large bowl with the rice vinegar, olive oil, lemon juice, and salt & pepper.
3. Steam the green beans for 2-3 minutes, until just softened but still retaining a snap to the bite. Using kitchen scissors, cut the beans into 1-cm. pieces and add to the rice. Cut the cherry tomatoes int 1/8 wedges and add.
4. Mix the contents of the bowl well, taste and adjust seasonings, then spoon into individual bowls. Cut the avocado into strips and fan them out on top of each bowl. Slice off the skin & pith off the top and bottom of the grapefruit, then cut in arcs along the sides to remove the rest of the skin & pith. Cut out the segments of grapefruit and add them to the bowls in an alternating pattern with the avocado. Sprinkle any remaining grapefruit juice over each bowl, spritz with more lemon (the citrus will keep the avocado fresh).
5. Serve immediately or wrap well and chill for up to a day.

wild black rice, water, japanese rice vinegar, olive oil, lemon juice, salt, green beans, avocado, grapefruit, tomatoes, sugar

Taken from food52.com/recipes/29620-wild-rice-salad-with-green-beans-cherry-tomatoes-avocado-grapefruit (may not work)