CookEat Recipe
Rice and Avocado with Ginger Yogurt
Cooked rice and sautéed pimento pepper are seasoned with cinnamon and folded with freshly diced avocado off the heat. Serve with ginger yogurt and crisp baked filo.
Method
Steps
Step 1
Weigh the rice dry, rinse and simmer in the measured 1000 ml boiling water for the full packet time until tender. Drain well and fluff. Heat the oven to 180°C.
Step 2
Brush thawed filo lightly with 1 teaspoon olive oil, stack in three layers and cut into rectangles. Bake on lined trays for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 3
Wash, seed and finely dice the pimento pepper. Heat the remaining 2 teaspoons olive oil in a pan over medium heat and cook the pepper for 5–7 minutes. Stir in the cinnamon and cooked rice for 2 minutes, then take off the heat.
Step 4
Peel and finely grate the ginger into the yogurt. Halve, stone and peel the avocado and dice the flesh just before serving. Fold into the warm rice off the heat. Divide onto four plates with the ginger yogurt and baked filo crisps.
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Cooked 5 times