Ever thought of mixing guacamole through rice? Maybe it´s a bit odd, but it sure is tasty and goes well together! Or at least I think so 😀
I made the guacamole by mashing together one avocado, a dash of cumin, salt and black pepper, tiny cubes of a small red onion and finely minced garlic (which I let infuse in a splash of ume plum vinegar for a while to make them more digestible), lemon juice and chopped cilantro leaves. You can either mash it all with a fork or using a blender to get a more smooth texture.
I stirred it into cooked leftover brown rice and made a side of water-sauteed veggies (as you can see, I used sliced leek and fresh green peas). I also served it with some lovely sundried black olives!
Deep-fried rice balls are one of the most fun meals to make when you have some leftover old rice. And you can mix pretty much anything into them!
Mine had some smoked paprika powder and tamari added in for move flavour, and also brown and black sesame seeds to enhance both nutrients and looks. Be sure to have wet hands when you form the balls, otherwise the rice is very sticky! When your balls are ready, deep-fry them in good quality oil in a deep pot and after fishing them out with a slotted spoon (or special tempura strainer), let the excess oil drip on a napkin or metal rack. They´re much nicer fresh, by the way.
I served them with a dip made of mirin, lemon juice, mustard and water, and a salad of blanched vegetables dressed with ume plum vinegar.
In this hot weather I make salads a lot as it´s the only thing that helps me stay cool and hydrated, plus it´s really quick so I don´t need to stand above the gas stove 😀
For this salad I used leftover brown rice into which I mixed several omega-3 rich ingredients: roasted pumpkin seeds, hemp seeds and 2 tsp of flaxseed oil. I also added chopped olives, one torn up sheet of nori seaweed, finely cut fresh dill and a teaspoon of organic coarse-grain mustard. So refreshing!!