Green Goddess Rice Bowls
Ingredients
- 1½ cups Royal® Brown Basmati Rice
- 4 eggs
- 1 bunch asparagus, trimmed
- 1 large avocado, pitted and chopped
- 1 cup chopped mixed green herbs, such as parsley, chives, tarragon, cilantro, and basil
- ¼ cup olive oil
- 2 tablespoons lemon juice
- ½ teaspoon fine sea salt
- Cool water, as needed
- 1½ cups frozen shelled edamame, thawed
- ½ cucumber, sliced
- 1 small bunch kale, shredded
- 4 radishes, thinly sliced
Preparation
1. Cook the rice according to the package directions.
2. Place the eggs in a large saucepan and cover with cool water. Bring the water to a boil over high heat. Cover the pan, remove it from the heat, and let the eggs stand for 9 minutes. Transfer the eggs to a bowl of ice water and let cool completely.
3. Return the saucepan of water to a boil. Add the asparagus and cook until just tender, about 3 minutes. Transfer the asparagus to the bowl of ice water with the eggs.
4. Meanwhile, combine the avocado, herbs, olive oil, lemon juice, and salt in a blender. With the blender running, gradually add cool water until the dressing is smooth, thick, and pourable.
5. Toss half of the dressing with the cooked rice, then fold in the edamame.
6. Peel the eggs and cut them into quarters.
7. Divide the rice mixture among serving bowls. Top with the asparagus, cucumber, kale, radishes, and eggs. Drizzle with the remaining dressing and serve.
(Authentic Royal)
