Asian Braised Red Cabbage Slaw with Black Rice, Arugula and Avocado

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. 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. 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.