Asian Braised Red Cabbage Slaw With Black Rice, Arugula And Avocado

• 1 cup Black Rice
• 1 Tablespoon Olive Oil, Plus Extra For Serving
• 1 Tablespoon Sea Salt, Divided
• 1-1/2 cup Water
• 2 Tablespoons Coconut Oil
• 1 head Purple Cabbage, Cored And Thinly Sliced
• 1 Small Yellow Onion, Thinly Sliced
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Gluten-free Tamari Or Soy Sauce
• 5 ounces, weight Arugula
• 1 Avocado, Peeled, Pitted And Thinly Sliced
• Sriracha, For Drizzling

1. 1. Combine the black rice, olive oil, 1/2 teaspoon salt and water in a medium sized saucepan or pot. Bring to a boil, cover, and cook over low heat until tender and the water is absorbed, 25 minutes. Remove from heat. Keep covered and set aside.
2. 2. Meanwhile, heat the coconut oil in a large non-stick skillet. Saute the cabbage and onion over medium-high heat until tender, 15 minutes. Stir in the lemon juice, tamari or soy sauce, and 1/2 teaspoon salt; continue to cook until the cabbage is soft and the liquid has more or less evaporated, another 5 to 10 minutes.
3. 3. Off the heat, fold in the cooked rice and arugula. Divide between 4 plates and top with the avocado slices. Garnish with a drizzle of olive oil and sriracha.

black rice, olive oil, salt, water, coconut oil, purple cabbage, yellow onion, lemon juice, tamari, weight arugula, avocado

Taken from tastykitchen.com/recipes/salads/asian-braised-red-cabbage-slaw-with-black-rice-arugula-and-avocado/ (may not work)