Green Rice with Tomatoes, Eggs, and Almonds

Photo by Joseph De Leo, Food Styling by Anna Stockwell

A batch of herby rice is a natural partner to peak-season tomatoes. But don’t forget about this rice once those tomatoes are gone. Green rice works in any season—paired with roasted squash, crispy-skinned fish, or big pieces of fresh cheese, such as paneer.

Yield
4 servings
Active Time
15 minutes
Total Time
15 minutes

Ingredients

    • 3 cups coarsely chopped parsley and/or cilantro (in any proportion)
    • 3/4 cup extra-virgin olive oil
    • 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
    • 1 scallion, thinly sliced
    • 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

Preparation

    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.
    2. Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
    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.

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