Wild Rice with Tomatoes and Avocado
An intriguing pairing of wild rice and avocado that won't leave you indifferent. It's a breeze to make and works either as a main on its own or as a side dish. The rice comes out wonderfully fragrant and tasty. Since I'm not a huge fan of plain wild rice, I like to use a blend of three rice varieties — I think it makes the dish even better.
Cooking method
-
Step 1:
Cook the rice according to the package directions. While it cooks, prep the vegetables and herbs.
-
Step 2:
Halve the tomatoes, scoop out the cores, seeds, and juice, then dice the flesh.
-
Step 3:
Halve the avocado, remove the pit, peel it, and dice the flesh the same way as the tomatoes.
-
Step 4:
Finely chop the fresh herbs.
-
Step 5:
Once the rice is cooked, gently fold in the butter, tomatoes, avocado, and herbs. Season to taste with herbed sea salt. Enjoy!
- Cook the rice according to the package directions. While it cooks, prep the vegetables and herbs. Halve the tomatoes, remove the core, seeds, and juice, and dice the flesh. Halve the avocado, remove the pit, peel it, and dice the flesh just like the tomatoes. Finely chop the herbs. When the rice is ready, gently stir in the butter, tomatoes, avocado, and herbs. Finish by seasoning to taste with herbed sea salt. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Avocado - 208 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Sea salt - 0 kcal/100g
- Wild rice - 357 kcal/100g
