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Grilled Avocado with Basmati Rice & Sweet Corn Vinaigrette
Course: Entrees4
servings30
minutes40
minutesIngredients
- Grilled Avocados:
2 2 fresh avocados
2 tbsp 2 fresh lime or lemon juice
1 1/2 tbsp 1 1/2 olive oil
seasoned salt, to taste
- Herbed Basmati Rice:
1 cup 1 uncooked long-grain basmati rice
1 3/4 cups 1 3/4 water
3/4 tsp 3/4 kosher salt
1 tbsp 1 unsalted butter
2 tbsp 2 minced fresh parsley leaves
1 tbsp 1 minced fresh dill leaves
1 tbsp 1 minced fresh scallions, white and green parts
1 pinch 1 freshly ground black pepper
- Chili & Tomato Coulis:
10 – 12 10 – 12 dried red chili peppers
1 1/2 cups 1 1/2 water
1/2 cup 1/2 tomato paste
2 cloves 2 garlic
2 tbsp 2 oil
1 1/2 tsp 1 1/2 salt
1/2 tsp 1/2 dried oregano
1/2 tsp 1/2 ground cumin
1 tsp 1 chili powder
1/4 small 1/4 onion
- Roasted Sweet Corn Vinaigrette:
1 tbsp 1 vegetable oil
1 (14.4 oz) pkg 1 Birds Eye® Sweet Kernel Corn
1/2 tsp 1/2 chili powder
1/4 tsp 1/4 salt
1/8 tsp 1/8 ground black pepper
- Candied Pumpkin Seeds
1 cup 1 raw pumpkin seeds
1/4 cup 1/4 sugar
1/2 tsp 1/2 flaky sea salt
- Assembly:
za’atar seasoning
chives, for garnish
Directions
- Grilled Avocados:
- Cut avocado in half and remove seed. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place cut side down on grill over hot coals for 2-3 minutes. Season with salt to taste.
- Herbed Basmati Rice:
- Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
- Chili & Tomato Coulis:
- Preheat the oven to 400°F/200°C.
- Toast the chili peppers in the oven until they just start to darken and give off a nice aroma. Keep a sharp eye when toasting the chili peppers. You want them to just start to darken, because if you toast them too much, they will get bitter.
- Let the chilis cool down, and then remove the stems and seeds.
- Soak the peppers in the hot water for an hour then drain.
- Add all the ingredients in a blender, except the tomato paste. Blend until very fine.
- Next, add everything to a sauce pan or small pot, including tomato paste over a low heat.
- Bring to a simmer and stir occasionally until thickened, about 10 minutes.
- Roasted Sweet Corn Vinaigrette:
- Heat oil in large nonstick skillet over medium-high heat. Add corn; cook 10 to 12 minutes or until corn starts to brown, stirring occasionally.
- Stir in chili powder, salt and pepper
- Candied Pumpkin Seeds:
- In a large skillet over medium-high heat, toast the pepitas until they turn light brown, begin to pop, and smell fragrant. Stir frequently as the seeds toast. Transfer to a plate to cool.
- In the same skillet melt the sugar without stirring — shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pepitas and sea salt, and stir to combine with a heatproof spatula. When the pepitas all clump together, transfer to a plate to cool.
- Once cool enough to handle, break into pieces. Store at room temperature in an airtight container for weeks.
Inspired by Bar Frances – New Orleans, LA
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