Sesame-Avocado Brown Rice

Such a colorful dinner this was!  Filling and very tasty, the flavors will really surprise you!

I recently bought Mission Street Food cookbook and this is first recipe I tried out of it.  For how elaborate the finished product looks, the recipes are relatively easy and very understandable.  I will be attempting more from the cookbook very soon.

Cook two cups of brown rice in a pot or rice cooker.  Tid-bit from the cookbook: you can easily eyeball the proper water-to-rice ratio by laying your hand flat on top of the rice.  The water level should cover your hand.

Mix the liquid ingredients and season with a little salt.  Toast sesame seeds and cool, set aside.

I also added a bit of fire oil to the liquid ingredients.

The recipe didn't call for chicken, but I decided it would be a good addition.  I simply covered two chicken breasts in almond crumbs and cooked in the oven until cooked through.

Saute the beans in a medium pan over medium heat.

Saute the mushrooms over medium heat as well until tender.

Slice avocado.

Stir the dressing vigorously and mix about half into the rice.  The rice should be well coated but not sopping wet.  Add in the sesame seeds as well.

Add all ingredients on top of the brown rice.  One of the many great things about this recipe is that you can serve it at room temperature and it's still very good.  Prep all the ingredients the day before except dressing the rice and avocado, and you can easily have a elaborate weeknight meal in no time at all.  The different tastes in this dish will leave you very satisfied.  Look forward to more recipes from this book.

Sesame-Avocado Brown Rice

Adapted from Mission Street Food 

2 cups brown rice, cooked

2 large ripe avocados

1/2 cup soy sauce

1/2 cup rice vinegar

3 tablespoons sesame oil

2 tablespoons sesame seeds

12-15 mushrooms, chopped

~25 green beans

walnut crusted chicken breasts *optional

Cook two cups of brown rice in a pot or rice cooker. 

Mix the liquid ingredients and season with a little salt.  

Toast sesame seeds and cool, set aside.

Saute the beans in a medium pan over medium heat.

Saute the mushrooms over medium heat as well until tender.
Slice avocados.
Stir the dressing vigorously and mix about half into the rice.  
Add in the sesame seeds.
Add all ingredients on top of the brown rice and enjoy!