Rice with edamame and avocado
Brown rice bowls with edamame, avocado and cucumber.
Active time25 min
Cooking40 min
Total1 h
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Ingredients
- 150 g avocado
- 150 g cucumber
- 20 g sesame seeds
- 20 ml lime juice
- 250 g brown rice (dry)
- 30 ml soy sauce
- 200 g frozen shelled edamame
Preparation
Rinse the brown rice, then cook in boiling water for 30 to 40 minutes, following the packet instructions. Drain and keep warm.
250 g brown rice (dry)- saucepan
- colander
While the rice is cooking, cook the edamame in boiling water for about 5 minutes or according to the packet instructions, then drain.
200 g frozen shelled edamame- saucepan
- colander
Wash the cucumber and cut it into half-moons. Halve the avocado, remove the stone and slice the flesh.
150 g avocado150 g cucumber- knife
Toast the sesame seeds in a dry frying pan for one minute. Mix the soy sauce and lime juice. Divide the rice, edamame, cucumber and avocado between bowls, then add the sauce and sesame seeds.
20 g sesame seeds20 ml lime juice30 ml soy sauce- frying pan
- bowls
- spoon
Allergens
- Gluten
- Sesame
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration