Forbidden Rice Salad with Sesame and Kale

Place the forbidden rice and 1½ cups of water in a medium-sized saucepan.
Bring to a boil, then cover with a well-fitting lid and simmer for 35 to 40 minutes, stirring occasionally.
Ensure the rice isn't sticking to the pan by adding a bit more water if needed.
Once cooked, drain the rice in a sieve and rinse with boiling water to remove excess starch.
Spread it out on a plate to cool completely.
While the rice is cooking, remove the tough stalks from the cavolo nero and discard them.
Finely shred the leaves and place them in a large mixing bowl.
Use a mandolin to very finely shred the cabbage, if available, and add it to the mixing bowl with the grated carrots.
In a separate bowl, mix together the dressing ingredients: fresh lime juice, toasted sesame oil, tamari, olive oil, toasted sesame seeds, minced garlic, and minced jalapeño pepper.
Add the cooled rice to the shredded vegetables and pour the dressing over them.
Mix everything together.
Halve, stone, and peel the avocados.
Cut them into thin slices and squeeze half a lime over them to prevent discoloration.