Ensalada de arroz integral con aguacate a la parrilla

Name: Ensalada de arroz integral con aguacate a la parrilla
Cook time: 5 Minutes
Yield: Makes 1
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Raciones

Rinde 1 ración

Tiempo de preparación

5 minutos

Ingredientes

3 c Gordon Choice Cooked Brown Rice
2 ea Markon Ready-Set-Serve Peeled Garlic Cloves, Fresh Cut
1 tsp Trade East Ground Cumin Seed Spice
1 tsp Trade East Six Pepper Blend Seasoning
1 c Markon First Crop Grape & Cherry Tomatoes, Fresh
3 Tbsp Markon Ready-Set-Serve Green Onions, Fresh
4 ea Markon Ready-Set-Serve Peeled & Halved Avocados, Fresh Cut
2 ea Markon First Crop Limes, Fresh
2 Tbsp Pepper Mill Creamy Garlic Dressing
2 cucharadas soperas de cilantro «Ready-Set-Serve» de Markon, en manojo, recién cortado
2 Tbsp Nuts.com Raw Pepitas, Shelled

Preparación de la receta

Mix the cumin, six pepper blend, garlic, lime juice, and creamy garlic dressing together.
Toss the cooked brown rice with the dressing mixture and let it sit for 30 minutes to absorb the flavors.
Lightly spray the avocado halves with oil and place them on a chargrill for 4-6 minutes, or until grill marks appear. Remove from the grill, cool, and roughly chop the avocados.
Gently fold the quartered tomatoes, chopped avocado, and green onions into the rice mixture.
Garnish the salad with chopped cilantro and raw pepitas. Serve immediately.

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