| Servings |
4 servings
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Ingredients
For the Salad:
- 1 cups ½Ecolife Ⓡ Quick-Cook Brown Basmati Rice
- 2 cups shredded lacinato kale
- ½ red bell pepper seeded and diced
- 1 cup chopped dill pickles
- cup ¼finely chopped fresh dill plus more for serving
For the Dressing:
- ½ large avocado pitted and diced
- 6 tablespoons dill pickle brine
- 1 tablespoon white wine or cider vinegar
- teaspoon ¼fine sea salt
- teaspoon ¼black pepper
Ingredients
For the Salad:
For the Dressing:
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Instructions
- In a medium saucepan combine rice and 1¾ cups water. Bring to a boil, cover, and reduce the heat to simmer slowly until tender, about 12 minutes. Fluff with a fork, spread out on a plate, and let cool.
- In a blender combine avocado, pickle brine, vinegar, salt, and pepper. Blend until smooth. Taste and season with salt if needed. Toss half of dressing with rice.
- In a large bowl toss together rice, kale, pepper, pickles, and dill. Drizzle with more dressing and top with more chopped dill.
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