Avocado And Brown Rice Salad Food

AVOCADO, ROASTED BROCCOLI & SESAME RICE SALAD

Avocado, roasted broccoli & sesame rice salad image

Share this veggie avocado, broccoli and sesame rice salad with a friend or partner for an easy supper. Full of flavour, you'll also get 3 of your 5-a-day

Provided by Esther Clark

Time 35m

Number Of Ingredients 11

Ingredients

1 large head broccoli , cut into florets
1 large red onion , peeled and cut into chunky wedges
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp rice wine vinegar
½ tbsp honey
250g pouch microwavable brown rice , cooked following pack instructions and cooled a little
1 small avocado , stoned, peeled and sliced
½ small bunch coriander , roughly chopped
1 tbsp sesame seeds , toasted
1 red chilli , finely sliced

Steps:

Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.
Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.

Nutrition Facts : Calories 760 calories, Fat 44 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 21 grams sugar, Fiber 23 grams fiber, Protein 22 grams protein, Sodium 2.5 milligram of sodium

AVOCADO SUSHI WITH BROWN RICE

Avocado Sushi with Brown Rice image

This avocado sushi recipe goes over the basics of sushi rolling so that you can make your own amazing brown rice sushi. It might take some practice to get the hang of rolling, but it's worth it. Short grain brown rice is sticky enough to use instead of white sushi rice, but long grain brown rice will not work. Use apple cider vinegar if you can't find brown rice vinegar. Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.

Provided by Heather: Healthy Vegan Recipes

Categories World Cuisine Recipes Asian Japanese

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup uncooked short grain brown rice
2 cups water
1 pinch sea salt
1 tablespoon brown rice vinegar
1 avocado - peeled, pitted, and thinly sliced
¼ red bell pepper, cut into matchsticks
¼ cup alfalfa sprouts, or to taste
4 sheets nori (dry seaweed)

Steps:

Rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. Stir in sea salt, bring to a boil, and simmer until rice has absorbed the water, about 45 minutes. Let rice cool until warm; stir in brown rice vinegar. Rice will be slightly sticky.
To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of brown rice over the nori, leaving top edge about 1/2-inch deep uncovered with rice. Place 1 or 2 slices of avocado and a small amount of red bell pepper strips and alfalfa sprouts in a line along the bottom edge of the sheet.
Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the vegetables, and tightly roll the sushi into a thick cylinder. Dampen the bare nori edge with a wet finger and seal the roll. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Let rolls rest for a few minutes before cutting each roll into 6 pieces for serving.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 41.4 g, Fat 8.4 g, Fiber 5.6 g, Protein 5.3 g, SaturatedFat 1.1 g, Sodium 89 mg, Sugar 0.6 g

AVOCADO AND RICE SALAD

Avocado and Rice Salad image

Make and share this Avocado and Rice Salad recipe from Food.com.

Provided by MsPia

Categories Rice

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups cooked basmati rice
1 large tomatoes, chopped
3/4 cup vidalia onion, chopped
3 tablespoons cilantro, snipped
3 tablespoons lemon juice
2 tablespoons jalapenos, chopped
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado, chopped
2 tablespoons lime juice
3 cups romaine lettuce, shredded
6 limes, wedges

Steps:

In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
Toss avocado with lime juice; stir into rice mixture.
Cover and chill for 2 to 8 hours.
Spoon mixture on top of shredded romaine lettuce.
Serve with lime wedges.

BLACK BEANS WITH RICE AND AVOCADO

Black Beans with Rice and Avocado image

Brown rice has more fiber, nutrients, and flavor than white rice. You can cook it a few days ahead and refrigerate it, covered.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 2h40m

Number Of Ingredients 14

Ingredients

1 pound dried black beans, picked over and rinsed
1 dried bay leaf
Coarse salt
1 teaspoon cumin seeds
3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 poblano chile, diced
2 cloves garlic, minced
1 teaspoon dried oregano
6 cups cooked brown rice
2 avocados, sliced
1 cup crumbled queso fresco (about 4 ounces)
1 jalapeno chile, thinly sliced
1/2 cup cilantro leaves

Steps:

In a large pot, cover beans and bay leaf with 3 inches cold water. Bring to a boil. Reduce heat, season with salt, and simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving 4 cups cooking liquid.
Clean pot and heat over medium heat. Add cumin seeds and toast, tossing frequently, until fragrant, 1 minute. Add oil and swirl to coat bottom of pot. Add onion, poblano, and garlic; cook, stirring occasionally, until tender, about 8 minutes.
Stir in oregano and 1/4 teaspoon salt; add beans and reserved liquid. Simmer 20 minutes. Discard bay leaf; season with 1 teaspoon salt. Serve over rice, topped with avocados, cheese, jalapeno, and cilantro.

Nutrition Facts : Calories 508 g, Cholesterol 5 g, Fat 14 g, Fiber 11 g, Protein 18 g, SaturatedFat 3 g, Sodium 207 g