This is the first of three special St. Patrick Day recipes for this year. As someone who is part Irish, I have always enjoyed the creative festivities during March. This recipe works well as a lunch or dinner, and serves two nicely.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Diabetic Friendly, Paleo, GAPs, AIP, Vegan, Low Histamine Compatible, Nightshade Free Compatible
For Low Histamine and Nightshade Free: Use a homemade spice blend rather than the Bragg
2 small to medium Organic Avocados (make sure they’re not sprayed/pre-ripened if you’re corn free)
1/2 tsp Celtic Sea Salt
1 TBSP Organic Extra Virgin Olive Oil
2 1/2 cups cooked Rice (I use Organic Sushi Rice)
1/2 tsp Organic Bragg Herbs & Spices
Dash of Organic Black Pepper
4 tsp Organic Minced Onion
Related post: St. Patrick’s Day Pesto
Halve the avocados with a knife, remove the pit, and cut lines into the avocado (to make small cubes and to make it easier to mash later). Once the avocados are ready, put the oil in the pan and put the heat on medium heat. Once the oil is heated, add the avocado cubes by scooping them out with a large spoon. Start to mash the avocado with a wooden utensil. Add in the first 1/4 teaspoon of salt.
Once the avocados are somewhat smooth, add in the rice and other seasonings. Continue to mix until the rice is heated (if it’s from the fridge) or until it’s all well blended.
I personally feel that dish is so savory and yummy. It’s really the onion that sets it apart. The last time I made this I thought I’d get a little creative and add some lemon juice (Check labels for a corn free version) and let me tell you, it was terrible. OK, maybe terrible is a little harsh. Let’s just say it wasn’t as good as this version without. I suppose if you’re a huge lemon fan, then the lemon juice would really make your day.
If you’re not big on onion, back off the minced onion, and consider adding more Bragg. Enjoy!!