Green Rice with Tomatoes, Eggs, and Almonds

Ingredients for Green Rice with Tomatoes, Eggs, and Almonds

• 3 cups coarsely chopped parsley and/or coriander (in any proportion)

• 180ml extra-virgin olive oil

• Juice of 1/2 lime (or more)

• 1/2 (or more) garlic clove

• 1 1/2 teaspoons (or more) kosher salt

• 35g coarsely chopped salted, roasted almonds, divided

• 550g cooked basmati rice or other grain (such as brown rice, barley, or farro)

• 1 avocado, cut into 1/2" pieces

• 1 spring onion, thinly sliced

• 4 hard-boiled eggs, each cut into 4 wedges

• 2–3 medium tomatoes (preferably heirloom

• about 450g total), cut into 1/2"-thick wedges

Blend herbs, oil, lime juice, garlic, salt, and 2 tablespoons almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired—you want the sauce to be well seasoned.

Toss rice with 180ml sauce in a medium bowl. Add avocado and spring onion and gently toss again.

Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 tablespoons almonds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.