Sesame-Avocado Brown Rice from Mission Street Food by Anthony Myint and Karen Leibowitz
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....
Ingredients
- 1 bunch broccoli rabe (optional)
- a 3.5-oz package of beech mushrooms
- 1 package of frozen japanese BBQ eel (optional)
- 2 large, ripe avocados
- 3 cups brown rice
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons sesame seeds
- 3 tablespoons sesame oil
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