Green Goddess Rice

The Husband & I watched Claire Robinson make this on her "5 Ingredient Fix" show on the Food Network.  I had never made any of her recipes before and really hadn't watched her show, but both of us thought the Green Goddess Rice she made looked absolutely delicious!

Some time went by, but last week when the Husband bought some beautiful grouper fillets, I knew this would be the perfect side.

This rice was absolutely wonderful! Talk about taking rice to another level.  I made a few changes to reflect our tastes and the reviews I had read on the website and the below recipe shows those changes.  If you like garlic, then use closer to 4 cloves and if you like heat, I suggest adding red pepper as I did (jalapeno would also work).

Green Goddess Rice

1 1/2 cups brown rice (white or basmati would also work)
Kosher or sea salt
2 small avocados, peeled, pitted, and coarsely chopped
1 cup packed fresh basil leaves
2-4 garlic cloves, roughly chopped
1 fresh red chile pepper, seeds removed & roughly chopped (optional)
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
Freshly ground black pepper
 
Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.

Meanwhile, put the avocado, basil, garlic cloves, red chile pepper (if using), lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.

Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.