Springy, greeny, refreshing and light lunch! Adding avocado to the basmati rice makes it very creamy and delicious and the lime juice makes sure it tastes wonderfully fresh & lemony. The green superfoods are extremely rich in chlorophyll, which is a powerful anti-inflammatory ingredient and helps you with detoxifying your bloodstream. Just make sure you don´t overcook your veggies to prevent them from losing all the goodies. Perfect lunch to welcome the spring!
Ingredients:
Instructions:
- 1 package green asparagus
- handful of green peas
- handful of edamame
- 2 cups basmati rice
- 2 avocados
- 1 lime
- 2 handful lettuce
- green pesto (optional)
- italian herbs
- salt, pepper
Instructions:
- Rinse your rice with cold water and drain. (You can also soak the rice in water before using).
- In a medium, heavy-bottomed pot combine the rice, salt and 4 cups of water.
- Bring to a boil over high heat. As soon as the water is boiling, lower the heat to a simmer and cover with a lid. Simmer until the water is completely absorbed and the rice is tender, about 10 minutes.
- Fluff the rice with a fork and set aside.
- Mash your avocados. Add salt and the juice of one lime until combined.
- Add the avocado mixture to the rice and stir well.
- Roast your veggies (green asparagus, green peas and edamame) over medium heat in few drops of oil until bright green und slightly cooked. Add Italian herbs, salt and pepper at the end of the cooking.
- Put the avocado rice and your veggies on a plate, serve with lettuce and pesto or your favorite vinaigrette.