Active Time

　　15 minutes

　　Total Time

　　15 minutes

　　A batch of herby rice is a natural partner to peak-season tomatoes. But don’t forget about this rice once those tomatoes are gone. Green rice works in any season—paired with roasted squash, crispy-skinned fish, or big pieces of fresh cheese, such as paneer.

　　

Ingredients

4 servings

　　3 cups coarsely chopped parsley and/or cilantro (in any proportion)

　　3/4 cup extra-virgin olive oil

　　Juice of 1/2 lime (or more)

　　1/2 (or more) garlic clove

　　1 1/2 tsp. (or more) kosher salt

　　1/4 cup coarsely chopped salted, roasted almonds, divided

　　3 cups cooked basmati rice or other grain (such as brown rice, barley, or farro)

　　1 avocado, cut into 1/2" pieces

　　1 scallion, thinly sliced

　　4 hard-boiled eggs, each cut into 4 wedges

　　2–3 medium tomatoes (preferably heirloom; about 1 lb. total), cut into 1/2"-thick wedges

　　

Step 1

Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired—you want the sauce to be well seasoned.

　　

Step 2

Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.

　　

Step 3

Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.