Brown Rice Bowls with Pomegranate, Jalapeño & Avocado
Active Time: 10 minutes | Total Time: 10 minutes | Serves 2 | Vegan | Gluten Free
- ½ cup brown rice (or 1 cup leftover rice)
- ¼ cup walnuts
- ½ avocado, diced
- ½ pomegranate
- ½ jalapeño, seeded and thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 lime, cut into wedges
- Pinch kosher salt
- Pinch freshly ground black pepper
In a small saucepan, let 1 cup of water come to a boil over medium-high heat. Stir in the ½ cup rice. Cover tightly, reduce heat to low, and simmer until the rice is tender and the water is absorbed, 40 to 45 minutes. Divide among two bowls.
Meanwhile, heat the oven to 375°. Spread the walnuts on a small sheet pan and toast until fragrant and crisp, about 10 minutes. When cool enough to handle, coarsely chop.
Cut the avocado in a crosshatch pattern without cutting through the skin. Then scoop out into the bowls.
Cut the pomegranate half in half again. Over a medium bowl, release the seeds then add them to the bowls.
Cut out the seeds from the jalapeño then thinly slice. Add to the bowls along with the chopped walnuts. Drizzle with bowls with the oil and squeeze lime over each. Sprinkle with a pinch of salt and pepper.
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