Saturday, July 17, 2010

Nutty Lemon Herb Brown Rice w Avocado

Prep Time 15 Minutes
Cook Time 10 Minutes
Servings 4Difficulty Easy


  • 1 Tablespoon Preferred Cooking Oil
  • 1 cup Chopped Onion
  • 2 cups Cold, Cooked Brown Rice
  • ½ cups Chicken Broth
  • 2 teaspoons Chopped Fresh Rosemary (or 1 Teaspoon Dried)
  • 2 teaspoons Chopped Fresh Thyme (or 1 Teaspoon Dried)
  • 1 cup Chopped Walnuts, Pecans, Or Almonds
  • 1 whole Lemon, Zested (about 2 Teaspoon)
  • 2 teaspoons White Wine Vinegar
  • 1 whole Avocado, Peeled, Pitted, And Diced

Preparation Instructions

In a large skillet, saute onion over medium-high heat until onion begins to turn golden brown, about 8-10 minutes. Reduce heat if onion scorches.
Add remaining ingredients (everything except the avocado). Stir well and cook over medium heat until everything is heated through and rice has absorbed all of the chicken broth.
Remove from heat and stir in diced avocado.
Makes about 4 servings. Great alongside grilled fish or chicken.

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