Side
1/2 cup sundried tomatoes (not packed in oil)
1 1/4 cup uncooked wild rice
1 ripe avocado diced
1 stalk celery finely chopped
1/4 cup pine nuts lightly toasted
3 tablespoons thinly sliced basil leaves
1 tablespoon lemon juice
1 teaspoon freshly grated lemon zest
Avocado adds a creamy consistency to this flavorful rice dish.
Dairy Free [1]
Gluten Free [2]
Vegan [3]
Vegetarian [4]
High Fiber [5]
Sugar Conscious [6]
Wheat Free [7]
Soak sundried tomatoes in hot water for 15 minutes to soften them, then drain and chop.
Bring 3 cups water to a boil in a medium pot.
Add rice and return to a boil.
Reduce heat to low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through, about 50 minutes.
Drain rice and place in a large mixing bowl.
Add avocado, sundried tomatoes, celery, pine nuts, basil, lemon juice and zest to rice and stir until thoroughly combined.
Per Serving:350 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 90mg sodium, 55g carbohydrate (12g dietary fiber, 4g sugar), 10g protein