The blueberry and lemon rice is an exotic, fresh, and delicious vegan recipe! Moreover, it is very healthy, light, and easy to make.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 2
Ingredients
- 1 cup Basmati rice
- 1/3 cup dried cranberries
- to taste vegetable oil
- juice of 2 lemons
- 1 carrot
- 1 zucchini
- to taste white wine vinegar
- 1/2 avocado
- 1/2 cup cabbage
- to taste chopped pistachios
- to taste black sesame seeds
Steps
Boil the rice in salted water for 13 minutes or as indicated on the package
Meanwhile, heat the vegetable oil over low heat and soften the cranberries for a few minutes, stirring
Move the cranberries to a beaker, add the juice of one lemon, and blend with an immersion blender
Use a vegetable peeler to slice the carrot and zucchini thinly
Season the zucchini slices with vinegar
Slice the avocado thinly
Cut the cabbage into thin strips
Heat vegetable oil over medium-high heat in a non-stick pan
Add the cooked and drained rice to the pan and cook for about 3 minutes with the cranberry blend and the juice of one lemon
Plate using a small bowl to form a dome of rice in the center of the plate
Arrange the sides around the rice dome (carrots, zucchinis, avocado, and cabbage)
Garnish the dome with some whole cranberries, chopped pistachios, and sesame seeds on the avocado
Tip!
You can also use jasmine rice instead of basmati
