Nutty Lemon-Herb Brown Rice with Avocado

By twironen

Ingredients

• 1 T preferred cooking oil (grapeseed or coconut is best)
• 1 cup chopped onion
• 1 cup of brown rice
• 1 cup chicken broth
• 1 cup of water
• 2 tsp fresh rosemary (or 1 tsp dried)
• 2 tsp fresh thyme (or 1 tsp dried)
• 1 cup chopped pecans, walnuts, or almonds
• Zest from 1 lemon (about 2 tsp)
• 2 tsp white wine vinegar
• 1 avocado, peeled, pitted, and diced

Details

Servings 4
Adapted from perrysplate.com

Preparation

Step 1

In a large skillet, saute onion over medium-high heat until onion begins to turn golden brown, about 8-10 minutes. Reduce heat if onion scorches.

Add remaining ingredients (except the avocado & nuts). Stir well and cook over medium heat until everything is cooked through and rice has absorbed all of the chicken broth.

Remove from heat and stir in diced avocado and nuts.