Tomato and Avocado Wild Rice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g rice, wild
- 4 tomato (s)
- 2 avocado (s)
- 40 g butter
- Herbal sea salt
- 1 bouquet herbs
Print Recipe
Pin Recipe Instructions
- Wash the wild rice with a sieve under lukewarm water.
- Add 400 to 500 ml of water to wild rice and bring to the boil. Cover and cook on a small fire for 30 to 40 minutes, depending on the variety. The rice is cooked when the grains have cracked and rolled slightly. Season the rice to taste.
- Halve tomatoes, remove stalks. Core and dice the fruit.
- Halve, core and peel the avocado. Dice the avocado meat.
- Mix the diced avocado and tomato with the chopped herbs into the hot rice. To taste. Refine with the butter.
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