Black Rice with Crepes and Avocado

Step 1

Rinse the 1 cup black rice under cold water. In a medium saucepan, combine rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until tender, about 30-35 minutes. Fluff with a fork.

Step 2

While rice cooks, make the crepe batter: in a bowl, whisk together 0.5 cup flour, 1 egg, and 0.75 cup milk until smooth. Let rest for 5 minutes.

Step 3

Heat a small nonstick skillet over medium heat and lightly brush with olive oil. Pour in about 1/4 cup of batter, swirling to coat the bottom. Cook until the edges lift and the bottom is golden, about 1-2 minutes. Flip and cook the other side for 30 seconds. Repeat with remaining batter to make 4 crepes.

Step 4

Prepare the sauce: dice the tomato and place in a small bowl. Add 1 tbsp olive oil, a pinch of salt, and a few chopped fresh herbs (like parsley or cilantro) if you have them. Stir to combine.

Step 5

Slice the avocado. To serve, place a crepe on each plate, top with a portion of black rice, and arrange avocado slices alongside. Drizzle with the tomato sauce and serve warm.