Navajo Avocado Rice Food

NAVAJO AVOCADO RICE

Steps:

• Place butter and oil in 2-quart pan over medium heat.
• When butter is melted, add onion and garlic; cook until onion is tender.
• Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque.
• Add salt, oregano, cumin, turmeric and broth.
• Bring to a boil.
• Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed.
• Peel and pit avocado; dice.
• Fluff up rice with fork; add avocado and toss gently.
• Turn off heat; let stand 5 minutes before serving.

AVOCADO RICE

Steps:

• Rinse rice, add coconut, and cook rice according to package directions.
• Let cool a couple of minutes when done.
• Seed& peel avocado, dice it up, and add to rice.
• Add mustard and chili powder.
• Stir well and serve.

JAPANESE SALMON & AVOCADO RICE

Steps:

• Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.
• Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
• Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.

AVOCADO LIME RICE WITH GRILLED SHRIMP

Steps:

• Cook rice according to package directions. Meanwhile mix avocado with lime juice, cumin and half the salt and half the cilantro or parsley. Stir into rice.
• Meanwhile, preheat grill to high, grease grate well. Toss shrimp with oil, garlic, lime zest and remaining salt. Thread evenly onto metal or soaked wooden skewers. Grill skewers, for 2 to 3 minutes per side or until shrimp start to curl and turn pink.
• Serve rice with shrimp skewers. Garnish with remaining cilantro or parsley.