Vegan Cucumber And Avocado Rice Pilaf Recipe

Get ready to enjoy a delicious side dish that combines the creamy richness of avocado, the crisp freshness of cucumber, and the hearty goodness of rice, all in one bowl. 

Rice is one of the most versatile staples to hit the dinner table, and it can complement a wide variety of main dishes. Its mild flavor lends itself to blending well with the flavors it's cooked with and it can also be a good base for adding any type of vegetable. 

Wellness coach and recipe developer Miriam Hahn brings us this recipe for vegan cucumber and avocado rice pilaf and says, "I'm all about getting creative in the kitchen and going outside the box when it comes to recipes. The vegetables added here add an element of freshness to the rice and it pairs well with anything off the grill or a sandwich. It even goes well on a brunch menu." Read on to learn how to add a fresh taste to your next rice pilaf.

To make this recipe, pick up some white basmati rice. "There are many types of rice, and a long grain rice works best here. It's also important to note that the cooking time here is based on white rice as it will be cooked much quicker than brown rice," Hahn remarks. 

You'll also need garlic, onion, English cucumber, avocados, and cilantro from the produce department. Lastly, you'll need some oil for sauteing along with salt and pepper for the simple seasonings.

To start out, put the rice into a colander and rinse it under cold water for at least a minute. "We want to rinse off the excess starch on the rice before cooking so the cooked rice doesn't stick together," Hahn explains. While that's draining in the sink, add the oil to a pot and bring the heat to medium. Drop in the garlic and onion and stir for 3 minutes while they soften. Then, add the rice and toast it in the pot for 3 minutes. This will also help the finished rice be fluffy with separated grains.

Cover the rice with water and bring to a boil, then cover with a lid, and lower the heat to low for 15 minutes. Remove the pot from the heat.

You'll be using cucumber and avocado in the blended sauce and as a topper for the pilaf, so go ahead and add half of the cucumber and one avocado to a blender along with some water, salt, and pepper. Blend until smooth, then dice up the remaining cucumber and avocado. "When you're blending the avocado mixture, you may need to add a little bit more water if your blender is having trouble," Hahn remarks. Pour the mixture into the pot of rice and stir.

The fluffy and delicious rice pilaf is ready to top and serve. Transfer it to a serving bowl and top with the remaining diced cucumber, diced avocado, chopped cilantro, and serve. "The rice pilaf is best served right after making. If you want to make it ahead, I recommend keeping all of the components separate and combining them right before serving," Hahn shares. If you're planning a complete vegan meal this rice pilaf pairs well with jerk marinated tofu or this vegan tofu stuffed bánh xèo crepe.