Since Nathan and I are now reformed foodies, we went from eating anything and EVERYTHING to being annoyingly organic/health conscious. It is a fun challenge to find new foods to filter into our routine. Brown rice and quinoa are two regular staples in our diet. For a while we got super hyphy off using quinoa in replacement for rice in asian and mexican inspired dinners, however the novelty wore off quickly. We decided to kick up the rice tactics and dress it up in a completely clean, organic, non seasoning type way. By making some good old guac and thoroughly mixing it into brown rice, you have something completely foreign and oddly delicious. I added my avo-brown rice to a salad, and Nathan ate his with some black beans and corn, scooping it all up with tortilla chips and salsa, for a nacho-ey vibe. This rice made my salad drool worthy, and now I think I want to always have a tupperware around to dress up and add some protein to future salads.
You will need:
2 cups brown rice, already cooked and cooled.
1/4 cup chopped cilantro
salt and pepper for seasoning
chili flakes if you can handle the heat