Green Rice with Tomatoes, Eggs, and Almonds
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 3/4 cup extra-virgin olive oil
- 1 scallion, thinly sliced
- 3 cups coarsely chopped parsley and/or cilantro (in any proportion)
- juice of 1/2 lime (or more)
- 1/2 (or more) garlic clove
- 1 1/2 tsp. (or more) kosher salt
- 1/4 cup coarsely chopped salted, roasted almonds, divided
- 3 cups cooked basmati rice or other grain (such as brown rice, barley, or farro)
- 1 avocado, cut into 1/2" pieces
- 4 hard-boiled eggs, each cut into 4 wedges
- 2–3 medium tomatoes (preferably heirloom; about 1 lb. total), cut into 1/2"-thick wedges
- Carbohydrate 120 g(40%)
- Cholesterol 149 mg(50%)
- Fat 61 g(93%)
- Fiber 11 g(43%)
- Protein 20 g(39%)
- Saturated Fat 9 g(46%)
- Sodium 818 mg(34%)
- Calories 1089
Preparation Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired—you want the sauce to be well seasoned. Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again. Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.
Preparation Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired—you want the sauce to be well seasoned. Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again. Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.
