Prep 5 mins
Cook 20 mins
My brother in New Zealand sent me this, it's incredibly simple and delicious. I have no idea where he got it, I think he made it up.
- 1 cup basmati rice or 1 cup jasmine rice
- 1⁄4 cup shredded coconut
- 1 teaspoon gourmet mustard (squeezable won't do!)
- 1 medium avocado
- 1⁄2 teaspoon chili powder or 1⁄2 teaspoon cayenne pepper
- 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.
This is good. Fast and easy, makes a great quick lunch, with leftovers to go with something for dinner. I did toss in some cooked black beans for fiber, added a tablespoon of soaked, finely chopped almonds to kick up the protein a notch, and I used a very small amount of garlic chili paste. I can see this becoming a staple when I have to find something yummy to do with my ripe avocados. This is not the recipe to use when you want to blow away the guests at an engagement party, but I give it four stars because it is delicious, nutritious, and super practical.
Im usually very open to recipes and give them the a re-evaluation on my pallet had I subistituted some ingredients for others, however....I followed everthing to the dot and this recipe just tasted weird. There is just something missing I did not feel like the ingredients mixed well with one another.
My experience with this recipe proves the validity of the admonition to use correct, high-quality ingredients. So don't use brown basmati, almonds instead of coconut, and under ripe avocados. Certainly not a fair trial of this recipe.