Green Rice with Tomatoes, Eggs, and Almonds
A vibrant and nutritious dish featuring rice tossed in a fresh herb sauce with avocado, topped with hard-boiled eggs, heirloom tomatoes, and crunchy almonds. The pesto-like sauce made from parsley and cilantro adds bright flavor and color.
4 servings
13 min
Ingredients
- •3 cups coarsely chopped parsley and/or cilantro (in any proportion)
- •¾ cup extra-virgin olive oil
- •½ whole lime juice
- •½ clove garlic
- •1½ tsp kosher salt
- •¼ cup coarsely chopped salted, roasted almonds
- •3 cups cooked basmati rice
- •1 whole avocado
- •1 whole scallion
- •4 whole hard-boiled eggs
- •2½ whole medium tomatoes
- •cut into 1/2"-thick wedges
Cooking Instructions
- 1.
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.
5 min
- 2.
Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
3 min
- 3.
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.
5 min
