St. Patrick’s Day Part 1 of 3 – Festive Green Rice
This is the first of three special St. Patrick Day ideas. As someone who is part Irish, I have always enjoyed the creative festivities during March. This is an idea that works well as a lunch. It serves two nicely.
Here’s what you’ll need:
2 small to medium Organic Avocados (make sure they’re not sprayed if you’re corn free)
1/2 teaspoon Sea Salt
1 Tablespoon Organic Extra Virgin Olive Oil
2 1/2 cups cooked Rice (I use Organic Sushi Rice)
1/2 teaspoon Organic Braggs Herbs & Spices (Check ingredients for Low Histamine. You may be better with a homemade blend)
Dash of Organic Black Pepper
4 teaspoons Organic Minced Onion
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 (I use 5). 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 Braggs. Enjoy!!