1 1/2 cups Ralston Family Farms Basmati Rice
1 small avocado, peeled, pitted, and coarsely chopped
1 cup packed fresh basil leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
2 zucchini (about 1" in size)
Bring the Basmati rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes.
Remove from heat and let stand, covered, for 10 minutes.
Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream. While you are waiting for the rice, in another pan, lightly coat olive oil and add zucchini until tender
Fluff the rice with a fork and gently fold the green dressing and zucchini into warm rice.