Emerald Basmati With Basil

Ralston Family Farms | Serves 8

1½ cups Ralston Family Farms Basmati Rice
Kosher salt
1 small avocado, peeled, pitted and coarsely chopped
1 cup packed fresh basil leaves
1 lemon, juiced
3 tbsp. extra-virgin olive oil
¼ cup water
2 zucchini (about 1 inch diameter) 

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 ¼ 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. Serve.