3. Asparagus and Avocado with Black Rice
It’s one thing to get kids to eat asparagus, but when you combine it with black rice – something seems weird to your children. This dish has an attractive visual appeal, but we assure you that it tastes fantastic. The avocado provides healthy monounsaturated fat, vitamins, and minerals to give this highly nutritious meal a creamy texture.
INGREDIENTS
2-small ripe avocados.
10-oz. Black rice.
1-1/2 cups of asparagus spears cut into 2-inch pieces.
3-tablespoons coconut oil.
½-cup diced shallots.
3-tablespoons fresh-squeezed lemon juice.
2-tablespoons rice vinegar.
1-tablespoon low sodium fish sauce.
Crushed Himalayan pink salt.
¼-cup chopped mint leaves.
1-lime, cut into quarters for garnish.
METHOD
Rinse the rice to remove excess starch. Add 3-cups of water to a saucepan and bring to the boil. Add the rice and reduce the heat. Cover the pan with a lid and let the rice simmer for 10 to 15-minutes until tender.
Add the coconut oil to a skillet and place over medium heat. Add the shallots and cook until translucent. Add the asparagus and cook for 2-minutes – maintaining their crunchiness. Remove the skillet from the heat and set aside.
Combine the rice vinegar, lemon juice and fish sauce in a bowl with ¼-teaspoon of Himalayan pink salt. Add the rice to the plate, top with the asparagus and sliced avocado, then pour the dressing over the dish. Serve immediately with lime wedges on the side.