Brown Rice with Cucumber and Avocado

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    547
based on 4 ratings

This dish is vibrant in colour and flavour, enjoy on its own or serve with grilled chicken or fish.

recipe updated 4 Oct 2021

Ingredients

  • Cucumber icon
    Cucumber
    300 g
  • Celery stalk icon
    Celery stalk
    135 g
  • Fresh chilli icon
    Fresh chilli
    1
  • Avocado icon
    Avocado
    330 g
  • Water icon
    Water
    600 g
  • Brown rice icon
    Brown rice
    300 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tablespoons
  • Grapefruit icon
    Grapefruit
    1
  • Pine nuts icon
    Pine nuts
    40 g
  • Capers icon
    Capers
    30 g
  • Rocket icon
    Rocket
    100 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Provolone cheese icon
    Provolone cheese
    200 g

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add water to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 98°C, speed 3
  8. Then add brown rice to the kCook bowl
  9. Cook with filler cap removed - 30 min, 94°C, speed 1
  10. Then add extra virgin olive oil, grapefruit and pine nuts to the kCook bowl
  11. Stir with filler cap removed - 3 min, speed 3
  12. Turn direct prep attachment to position 1
  13. Slice cucumber and celery stalk into the kCook bowl with direct prep attachment
  14. Turn direct prep attachment to position 2
  15. Add fresh chilli and capers to the kCook bowl
  16. Season
  17. Stir with filler cap removed - 45 sec, speed 4
  18. Then add avocado and rocket to the kCook bowl
  19. Stir with filler cap removed - 30 sec, speed 4
  20. Serve
  21. Garnish with extra virgin olive oil and provolone cheese
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