| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
8
|
Ingredients
- 2 cups ecoLife® Quick Cook Brown Basmati Rice
- 1½ tsp fine sea salt
- 1 head purple cauliflower cut into florets
- ½ pound purple potatoes cut into 1" chunks
- 3 purple carrots cut into ribbons with a vegetable peeler
- 3 cups red cabbage shredded
- 1 large avocado
- 1 cup mixed fresh herbs (dill, chives, parsley, tarragon, cilantro, and/or mint)
- ⅓ cup olive oil
- 2 tbsp lemon juice
Ingredients
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|
Instructions
- In a medium saucepan cook rice with 1 tsp salt according to package directions and cool completely.
- Bring a large saucepan of well-salted water to a boil. Add cauliflower and cook until just tender, about 5 minutes. Transfer to a colander with a slotted spoon and drain well. Add potatoes to boiling water and cook until just tender, 8-10 minutes. Transfer to the colander to drain.
- In a blender combine avocado, herbs, oil, lemon juice, and ½ tsp salt. Add ⅓-½ cup water and blend until completely smooth.
- In a large bowl, toss rice, cauliflower, potatoes, carrots, and cabbage. Drizzle with avocado dressing and serve.
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