I completely misheard Jun on the phone when he said to make 1 cup of rice and made…3 cups. …oops. It was amazing though, so I regret nothing. :O Recipe adapted from here! This recipe was enough to make 2 pie tins! The two of us devoured a whole one. We have a serious problem, but I like to say it was because we were carb-loading for our hike the next morning. Yeah, that was definitely it. >_>
Creamy Avocado Doria
Ingredients:
- 3 cups brown rice, cooked
- 1 lb. ground turkey
- 1 onion, diced
- 1 green pepper, diced
- 1 carrot, diced
- 5 cloves garlic, minced
- salt, to taste
- freshly ground black pepper, to taste
(Avocado Cream Sauce)
- 2 avocados, cut into bite-sized pieces
- 3/4 cup vanilla soy milk
- 3/4 cup water + ~1 tbsp chicken essence (can sub with consomme soup)
- 2 tbsp cornstarch
- 4 tbsp flour
- 1 bay leaf
- 1 tbsp butter
- garlic salt, to taste
- freshly ground black pepper, to taste
- mozzarella cheese
Instructions:
- Cook brown rice. (I use a rice cooker, so I can’t really help you with this.)
- Dice all the vegetables. Heat butter in a pan on medium heat. Cook the meat until lightly browned, then add the onion, carrot, green pepper + garlic and fry until soft.
- Add rice, mix well and season with salt and pepper. Preheat oven to 475.
- (Avocado Cream Sauce) Dice the avocado. Put chicken essence, flour and cornstarch mixed with water + soy milk into a saucepan. Add the bay leaf. Put on low heat, stirring constantly, and cook until the sauce thickens.
- Stop the heat, add the butter, remove the bay leaf and add the diced avocado.
- Put on the heat again for 2-3 minutes. Season with salt + pepper.
- Put fried rice into a pie dish and spread avocado sauce evenly over the rice.
- Sprinkle with grated cheese and bake for 20 minutes or until top is lightly browned.
