Lemon Avocado Wild Rice with Chili and Broccoli

Ingredients

• 250 g wild rice
• 500 g broccoli
• 1 red chili pepper
• 2 ripe avocados
• 1 Handful Parsley (5 g)
• 1 Garlic clove
• 0.5 Red Onion
• 1 organic lemon (zest and juice)
• Salt
• Pepper
• 0.5 tsp ground cumin
• 2 tbsp olive oil
• 100 g cherry tomatoes

Instructions

1. 1.

   Bring 1 liter of water with about 1 tsp salt to a boil. Add the wild rice, stir once. Simmer on low heat in a covered pot for about 45 minutes until roughly half the grains have burst. Drain any excess water and let it rest. Return the rice to the pot, stir, and keep warm over a gentle flame.

2. 2.

   While the rice cooks, clean, wash, and cut broccoli into florets; peel the stem and chop into pieces. Blanch the broccoli in boiling salted water for about 5 minutes. Drain, shock in cold water, and let dry. Slice the chili pepper lengthwise, deseed, rinse, and chop.

3. 3.

   For the sauce, halve the avocados, remove pits, scoop out flesh. Wash parsley, shake dry, set aside half for garnish. Peel garlic and onion, mince finely. Combine all in a blender with lemon zest, juice, and 70 ml water; blend until smooth. Season with salt, pepper, half the chili, and cumin.

4. 4.

   Heat oil in a pan. Sauté broccoli and remaining chili over medium heat for 2 minutes. Add rice and cook another 2 minutes. Plate the rice and avocado sauce on four dishes, top with cherry tomatoes and parsley garnish.