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🍽️ Brown rice with blueberries

393 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 2 garlic cloves
• 3 tbsp olive oil
• 175 g red Camargue rice (or brown rice)
• 300 ml vegetable broth
• 100 ml tomato juice
• salt
• pepper
• 400 g small zucchini (2 small zucchini)
• 2 sprigs rosemary
• 100 g blueberries (fresh or frozen)
• 2 ripe avocados
• 1 tbsp lime juice

Instructions

1. 1. Peel the shallots and the garlic.
2. 2. Finely chop the shallots and the garlic.
3. 3. Heat the oil in a pot.
4. 4. Sauté the shallots and garlic for 2 minutes over medium heat.
5. 5. Add the rice to the pot.
6. 6. Continue to sauté the rice for 2 minutes.
7. 7. Pour in the broth and tomato juice.
8. 8. Season the mixture with salt and pepper.
9. 9. Simmer the rice over low heat for 20 minutes.
10. 10. Stir occasionally.
11. 11. Wash the zucchini.
12. 12. Remove the tough ends of the zucchini.
13. 13. Cut the zucchini into bite-sized pieces.
14. 14. Wash the rosemary sprigs.
15. 15. Shake the rosemary sprigs dry.
16. 16. Strip the needles from one rosemary sprig.
17. 17. Finely chop the rosemary needles.
18. 18. Mix the zucchini and chopped rosemary into the rice.
19. 19. Simmer the dish uncovered over low heat for another 5 to 10 minutes.
20. 20. Check if the rice is cooked.
21. 21. Wash the blueberries.
22. 22. Drain the blueberries.
23. 23. Halve the avocados.
24. 24. Remove the pits from the avocados.
25. 25. Heat a grill pan until hot.
26. 26. Grill the avocado halves for 3 to 5 minutes over high heat.
27. 27. Season the zucchini rice with lime juice.
28. 28. Season the zucchini rice with salt and pepper.
29. 29. Divide the rice among 4 bowls.
30. 30. Sprinkle the blueberries over the rice.
31. 31. Garnish the rice with the remaining rosemary.
32. 32. Serve the grilled avocado halves on the side.

Nutrition per serving

• kcal: 393
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 42 g