Whole Grain Rice with Blueberries

Ingredients

• 2 shallots
• 2 cloves garlic
• 3 tbsp olive oil
• 175 g red Camargue rice (or whole grain rice)
• 300 ml Vegetable broth
• 100 ml tomato juice
• Salt
• Pepper
• 400 g small zucchini (2 small zucchinis)
• 2 sprigs Rosemary
• 100 g Blueberries (fresh or frozen)
• 2 ripe avocados
• 1 tbsp lime juice

Instructions

1. 1.

   Peel and finely chop the shallots and garlic. Heat oil in a pot. Sauté the shallots and garlic for 2 minutes over medium heat. Add the rice and sauté for another 2 minutes. Pour in the broth and tomato juice, season with salt and pepper, and simmer gently for 20 minutes over low heat, stirring occasionally.

2. 2.

   Meanwhile, clean, wash, and cut the zucchini into bite-sized pieces. Wash the rosemary, pat dry, remove needles from one sprig, finely chop them. Mix the zucchini and rosemary leaves into the rice and continue to cook uncovered over low heat for another 5–10 minutes until the rice is tender.

3. 3.

   During this time, rinse the blueberries and drain or thaw them. Halve the avocados, remove pits, and grill the avocado halves in a hot skillet for 3–5 minutes over high heat.

4. 4.

   Season the zucchini rice with lime juice, salt, and pepper. Divide into four bowls, sprinkle with blueberries, and garnish with remaining rosemary. Serve the grilled avocado halves on the side.