Bye, Bye Boring Lunch: BLT Stuffed Avocados with Della Rice by ‘Stirmaker’ Christine

Posted by | September 21, 2016 | Della Rice Stir Recipes | No Comments
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Lunch is one of those meals that sometimes gets forgotten about…literally. I love to have a big breakfast, so when it comes time to eat lunch I generally scrape together something pretty sad from my fridge, grab an apple, or heat up some leftovers. This week I decided to up my game a bit and make something exciting! There is nothing better than a good BLT sandwich, and I always have ripe avocados in the house, add a little Della rice, and you’ve got a delicious BLT stuffed avocado! Seriously, rice, avocado, and BACON, this combo has all the good stuff! My mom used to serve us halved avocados with Italian dressing poured into the pit when I was a kid and it was the best salad ever. This dish is inspired by that old school avocado salad, but incorporates a lot more flavors, textures, and ingredients making it more of a meal. I decided to use Della’s new Basmati with Caramelized Onion rice for this recipe because I thought it would pair well with the smokiness of the bacon. I was right! Wow, this rice has so much great flavor on it’s own– nutty, sweet, savory. Bye, bye boring lunches, I will be making this one again and again.

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INGREDIENTS

Della Rice, Basmati with Caramelized Onion, cooked as directed

Bacon, fried and chopped

Arugula (or lettuce of your choice)

Avocados, halved pit removed

Tomatoes, grape, halved (I was going to use heirloom, pictured, but ended up using grape tomatoes since they are so much smaller)

Pepper, fresh cracked

Sea Salt

Optional:

Balsamic Vinegar, drizzled on top

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DIRECTIONS

1. Cook Della rice as directed.

2. While rice is cooking, fry 3-4 pieces of bacon to preferred crispiness. Dice small and set aside.

3. To make the rice stuffing– combine rice, chopped bacon, grape tomatoes, and arugula, mix lightly with a fork

4. Assemble your avocado– Cut an avocado in half lengthwise and remove the pit. Using a spoon, place the rice stuffing into the emptied pit. Sprinkle with salt and pepper and drizzle with balsamic. Repeat this process with the remaining stuffing.

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