Feta Walnut Rice Salad Avocado Recipe
Salad Avocado Recipe Below ↙️
Makes: 8 cups
Grains (Instant Pot Method):
🐺 1-1/2 C. brown rice, dry
🐺 1/2 C. lentils, dry
🐺 2 C. chicken broth, unsalted
🐺 2 tsp. avocado or olive oil
🐺 1/2 tsp. dried oregano
🐺 1/2 tsp. sea salt
Combine all ingredients in an instant pot. Use Pressure Cook setting on High for 40 mins. (Turn off Keep Warm button). Naturally, release for 10 mins. Fluff rice, drain any liquid.
Remove and allow to cool completely. It should be cool enough so that the add-ins will not be affected by melting or softening.
Cook Also: Blackberry Cake Recipes Breakfast with Lemon
*You can also cook on the stovetop according to package directions. Adjust liquid ratio with cook time.
Add-ins:
🐺 3 TB lemon juice
🐺 1 tsp avocado or olive oil
🐺 1/2 tsp garlic powder
🐺 sea salt + cracked pepper, to taste (I used 1/2 tsp of each)
🐺 3 TB fresh dill leaves, chopped (or 1 TB dried)
🐺 3 green onions stalk, sliced
🐺 1/3 C. walnuts, chopped
🐺 1 C. cherry tomatoes, halved
🐺 5 oz feta, preferred % fat; crumbled
🐺 1 C. avocado, cubed
Prepare add-ins. Once rice + lentil mix is completely cooled, add lemon, oil, salt, pepper, + garlic. Stir until completely coated.
Next, fold in onions, walnuts, + tomatoes. Add the avocado + feta in the final step, careful not to overmix. This can cause the avocado and/or feta to lose its texture + give the rice salad a clumpy texture. Toss a pinch of salt + pepper on, as needed. You can serve at room temp, but I find it tastes even better if it’s chilled first.
I make this ahead earlier in the day or the day before I want to serve. Pairs well with chicken or fish!
