Sesame-Avocado Brown Rice
Preparation info
Difficulty
Easy
Makes
4
Servings
Appears in
Mission Street Food
By Anthony Myint and Karen Leibowitz
Published 2011
Approximate Cost:
I’d never heard of this specific combination before we served it at MSF, though intuitively, it seemed like an instant classic. It’s low-prep, it’s vegan, and it’s served at room temperature. You can prep all of the components a day before serving, but don’t dress the rice or cut the avocados until you’re ready to go. We served it with a range of garnishes, but my personal favorite was broccoli rabe and broiled eel. Substitute toppings freely.
Ingredients
You will Need
3 cups 2 ¼ cup ¼ cup 3 tablespoons 2 tablespoons a 3.5 -oz 1 package 1 bunch
Method
Cook the rice in a pot or rice cooker.
Mix the liquid ingredients and season with a little salt. Toast sesame seeds and cool.
Trim the bottoms of the beech-mushroom clusters and separate the mushrooms.
Sauté the mushrooms in a generous amount of oil; salt to taste.
Cut broccoli into bite-sized pieces. Blanch in heavily salted water.
Shock broccoli in ice water. Gently wring to dry, then dress with olive oil and salt.
Thaw the eel and wipe off excess sauce. Slice in half lengthwise, then on a bias.
Brown the eel under a broiler, or with a torch.
Shake the dressing vigorously and mix about half into the rice. Add more to taste.
The rice should be well coated, but not sopping wet. Fold in the sesame seeds.
Spoon out the avocados and cut into ½" chunks. Season them with salt.
Fold the diced avocados into the rice and transfer into serving bowls. Top with eel, broccoli rabe, beech mushrooms, and more sesame seeds.
Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra
© 2011 All rights reserved. Published by McSweeney's.