It’s no secret that I love to cook, and I especially love to cook (as well as eat!) cultural cuisine. One of my favorites is Indian. While most people I know are making Italian dishes on Sundays, I’m usually making Coconut Curry or Aloo Palak! Of course, I also need to have naan bread and basmati rice to go with!
My favorite basmati rice of late is from Amira, a brand committed to providing food products that are sustainable as well as being of superior taste and quality. Amira believes that the way food is produced, processed, bought, sold and eaten should be in ways that provide social benefit, contribute ethically and ensure minimal to no environmental damage. After reading up on their story & vision, I was quite impressed and agreed to try their products.
I’ve been using their brown and white basmati rice in all of our rice based dishes for the last few months and both my husband and I agree it is one of, if not the best we’ve tried! 🙂 It’s also GMO-free, something I always look for.
For those of you that have never tried basmati rice, the taste and texture are quite different from any other rice out there. It has a very light & fluffy texture and a sort of distinctive, almost “nutty” taste. It doesn’t get creamy like other rice.
Even though basmati rice is generally used in Indian dishes, the recipe I am going to share is a bit more on the Mexican side. We had an avocado we needed to use, so I came up with this recipe. I will admit, I don’t remember the exact quantities of everything – I’m one of those add a dash of this, and a sprinkle of that kind of cooks – I rarely if ever measure anything, or follow recipes, choosing rather to improvise (it drives my hubby crazy sometimes..but things always come out just right, soooo..).
Recipe (serves 2):
Amira white basmati rice or rice of choice
1 can of organic black beans (drain & rinse)
1 organic zucchini
1 handful of baby bella mushrooms (about 5-6)
1/2 red onion
3 organic baby carrots
2 cups of organic baby spinach
I tbsp of organic coconut oil
2 tbsp of lemon juice (use a real lemon, not the bottled stuff!)
1-2 cloves of garlic (my hubby and I love garlic so I always use at least 2 cloves!)
2 tbsp of organic salsa of choice
1 ounce of organic, gluten-free tortilla chips
spices (I’m guessing on the qty – I normally just eyeball it and adjust to taste):
Sea salt & pepper to taste
1/2 tsp Tumeric
1/4 tsp Cayenne Pepper (less or more depending on how spicy you like your food)
1/2 tsp Cumin
1/4 tsp Oregano
Cook rice according to package instructions. While that is cooking, drain & rinse your beans & clean & prep your veggies. In a saute pan, add one tablespoon of the coconut oil & let melt. Mince garlic cloves, dice onion and add to the oil and let cook for a few minutes (until onions are translucent). Add in zucchini, carrots, and mushrooms. Salt and pepper veggies. Stir and cook til veggies are a bit soft then add in spinach. Add a bit more salt if needed. Let spinach wilt then add the beans as well as rest of the spices. Make sure all veggies are covered with the spices. Once rice is done, cut open avocado, remove the pit and empty the flesh into a bowl. Add some lemon juice, salt and pepper and mash with a fork until desired consistency is achieved (I like my gauc a bit chunky).
Serve the veggies over the rice, add guacamole and tbsp of salsa & serve with tortilla chips. Enjoy! 🙂
Have you guys ever heard of Amira Basmati Rice? Would you like to see more recipes on TBE? Let me know below!
Peace & love,
*Products were generously sent to me for review consideration. All opinions are my own.