- 2 onions (each about 50 grams)
- 400 ml vegetable broth
- ½ teaspoon ground cilantro
- ½ teaspoon ground ginger root
- 200 gr brown rice
- 5 ripe apricots (about 200 grams) or 100 g soft apricot
- ½ bunch chives
- 1 egg
- cayenne pepper
- 2 tablespoons canola oil
- 1 lemon
- 1 ripe avocado (about 200 grams)
- ½ lollo bionda (about 150 grams)
- liquid sweetener (to taste)
Peel onions, halve and cut into small cubes. Bring vegetable broth to boil in a pot with ground coriander and ginger.
Add onions and rice to pot, bring to a boil, cover and simmer over low heat until rice is tender, about 35 minutes.
Meanwhile, rinse apricots, pat dry, cut in half, pit and chop very finely.
Rinse chives and shake dry. Set some stalks aside and cut the rest into small rings.
Remove lid from pot and continue cooking rice until all liquid has evaporated. Allow to cool slightly.
Mix the egg with the lukewarm rice and season with salt and cayenne pepper. Form mixture into 8 balls with moistened hands.
Heat 1 tablespoon canola oil in a non-stick pan. Add the balls and fry over low heat, about 7 minutes per batch. Let cool slightly.
Squeeze juice from lemon. Halve avocado lengthwise, remove the pit and scoop flesh from the shell.
Place avocado in a small bowl, add 2 tablespoons of lemon juice and puree briefly with an immersion blender.
Stir apricots and chopped chives with avocado puree, then season with salt and cayenne pepper.
Rinse Lollo Bionda and spin dry and cut or tear into small pieces. Arrange on a plate.
Season 1 tablespoon lemon juice with salt and pepper add a few drops of sweetener and whisk in remaining oil. Drizzle over the salad and top with rice cakes. Garnish with chives and serve with the avocado dip.