Lemon Rice with Avocado & Asparagus
Lemony rice with stirfried seasonal vegetables, topped with creamy slices of avocado. Vegan, gluten free, healthy, delicious.Serves: 4 serves
Ingredients
- 1 cup basmati* rice
- 1 1/2 cup water
- 1/2 tsp turmeric powder
- 1 onion
- 6 spears asparagus
- 1 cup snow peas
- 1 tbs extra virgin olive oil
- Juice of 1 lemon (about 2 tbs)
- Freshly ground black pepper
- 1 avocado
Instructions
- In a medium saucepan, cook the rice, water and turmeric over a low heat, covered, for about 15 minutes or until all water has been absorbed.
- Meanwhile, dice the onion and snow peas.
- Chop off the tough woody ends (about 1-2 inches from the bottom) of the asparagus and discard. Shave the rest of the asparagus using a vegetable peeler (you can chop the tips off first to make it easier), and chop the remaining asparagus once it gets to hard to shave.
- Heat the olive oil in a frying pan over a medium heat, add the onion, snow peas and asparagus.
- Stir fry for about 8 minutes, remove from the heat.
- Stir the lemon juice and and pepper into the rice, then stir the vegetables through the rice.
- Peel the avocado and cut into thin slices.
- Serve the rice and top with the avocado slices.
Notes
* I used white basmati rice to make this dish more appealing to my husband, but I have also made it using brown rice - use the same amount of rice, but cook with 2 cups of water + ½ tsp turmeric, and cook for about 25-30 minutes (or until the water is absorbed and the rice is soft).