🍽️ Rice and Vegetable Pan with Avocado Lime Pesto

Name: Rice and Vegetable Pan with Avocado Lime Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g ORYZA (BIO Ideal Rice); Salt; 30 g Pine nuts (2 tbsp); 20 g Thai Basil (1 bunch; alternatively Basil); 1 ripe Avocado; 4 tbsp Lime juice; Pepper; 1 pinch Chili flakes; 20 g Ginger (1 piece); 1 bunch Spring onions; 400 g small Broccoli (1 small Broccoli); 2 stalks Celery; 2 Carrots; 2 tbsp Rapeseed oil; 0.5 tsp ground Coriander; 2 Cherry tomatoes

464 kcal · 30 min · 4 servings

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Ingredients

250 g ORYZA (BIO Ideal Rice)
Salt
30 g Pine nuts (2 tbsp)
20 g Thai Basil (1 bunch; alternatively Basil)
1 ripe Avocado
4 tbsp Lime juice
Pepper
1 pinch Chili flakes
20 g Ginger (1 piece)
1 bunch Spring onions
400 g small Broccoli (1 small Broccoli)
2 stalks Celery
2 Carrots
2 tbsp Rapeseed oil
0.5 tsp ground Coriander
2 Cherry tomatoes

Instructions

1. Add the ORYZA Bio-Ideal Rice to 500 milliliters of boiling salted water.
2. Stir the rice once.
3. Cook the rice on low heat in a covered pot for 16 to 18 minutes.
4. Toast the pine nuts in a hot pan without fat over medium heat.
5. Wash the Thai basil and shake it dry.
6. Pluck the basil leaves from the stems.
7. Halve the avocado and remove the pit.
8. Scoop the flesh out of the skin and place it in a tall beaker or jar.
9. Add half of the toasted pine nuts to the beaker.
10. Add half of the basil to the beaker.
11. Add 2 tablespoons of lime juice to the beaker.
12. Add 2 tablespoons of water to the beaker.
13. Blend the mixture until smooth.
14. Season the pesto with salt, pepper, and chili flakes.
15. Chill the pesto.
16. Peel the ginger.
17. Finely chop the ginger.
18. Clean the vegetables.
19. Peel the vegetables if necessary.
20. Wash the vegetables.
21. Cut the vegetables diagonally into pieces.
22. Divide the broccoli into florets.
23. Fluff the rice with a fork.
24. Let the rice steam briefly.
25. Heat oil in a pan or wok.
26. Fry the ginger and vegetables for 5 minutes over medium heat.
27. Add the rice to the pan.
28. Continue frying the mixture for 5 minutes.
29. Pour in 3 to 4 tablespoons of water.
30. Mix everything well.
31. Simmer the pan for 2 minutes.
32. Season the pan with salt and pepper.
33. Add the remaining lime juice.
34. Clean the tomatoes.
35. Wash the tomatoes.
36. Cut the tomatoes into small cubes.
37. Roughly chop the remaining basil.
38. Mix the basil into the rice pan.
39. Drizzle the pan with the avocado pesto.
40. Place the tomato cubes on top.
41. Sprinkle the pan with the remaining pine nuts.
42. Serve the dish.

Nutrition per serving

kcal: 464
Protein: 13 g · Fett/Fat: 17 g · Carbs: 65 g