Rice‑Vegetable Pan with Avocado Lime Pesto

Ingredients

• 250 g ORYZA (BIO Ideal Rice)
• Salt
• 30 g pine nuts (2 tbsp)
• 20 g Thai basil (1 bunch; or regular basil)
• 1 ripe Avocado
• 4 Tbsp lime juice
• Pepper
• a pinch of chili flakes
• 20 g ginger (1 piece)
• 1 bunch spring onions
• 400 g small broccoli (1 head)
• 2 Celery stalks
• 2 carrots
• 2 tbsp Rapeseed oil
• 0.5 tsp ground coriander
• 2 cherry tomatoes

Instructions

1. 1.

   Add ORYZA Bio‑Ideal rice to 500 ml boiling salted water, stir once, and simmer on low heat in a covered pot for 16–18 minutes.

2. 2.

   While the rice cooks, toast pine nuts in a hot dry pan over medium heat. Wash and shake off Thai basil leaves; remove stems. Halve the avocado, discard the pit, scoop flesh into a tall glass. Add half the pine nuts, half the basil, 2 tbsp lime juice, and 2 tbsp water; blend until smooth. Season with salt, pepper, and chili flakes, then refrigerate.

3. 3.

   Peel and finely chop ginger. Prepare vegetables: clean, peel if needed, wash, and cut diagonally into pieces or break broccoli into florets. Fluff the cooked rice with a fork and let it steam briefly.

4. 4.

   Heat oil in a pan or wok; sauté ginger and vegetables for 5 minutes over medium heat. Add the rice and cook another 5 minutes. Pour in 3–4 tbsp water, stir, and simmer for 2 more minutes. Season with salt, pepper, and remaining lime juice.

5. 5.

   Meanwhile, wash and dice tomatoes. Roughly chop the remaining basil and fold into the rice pan. Drizzle with avocado pesto, top with tomato cubes, and sprinkle toasted pine nuts before serving.