Wild Eggs Recipe

Time45m

Serves4

Rice, Cilantro Sweet Lime Potato, Dressing, Mushroom, Add Chorizo, Onion, or Red Pepper, Italian Avocado, Sausage

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Ingredients

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1
Cook the Rice
In a medium pot, bring 2 cups of water to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked. Fluff with a fork and set aside.
2
Prepare the Sweet Potato
Peel and dice the sweet potato into small cubes. Boil in salted water for about 10-15 minutes or until tender. Drain and set aside.
3
Sauté the Vegetables
In a large skillet, heat a tablespoon of oil over medium heat. Add chopped onion and sauté until translucent. Then add mushrooms, red pepper, and cook until mushrooms are browned and peppers are tender, around 5-7 minutes.
4
Cook the Chorizo
In the same skillet, add the chorizo sausage. Cook until browned, about 5-6 minutes, breaking it apart with a spatula.
5
Combine Ingredients
In a large bowl, combine the cooked rice, sautéed vegetables, sweet potato, and chopped cilantro. Toss everything together gently.

6
Prepare the Dressing
Whisk together your preferred dressing ingredients in a small bowl. You can use olive oil, lime juice, salt, and pepper to taste.
7
Serve
Spoon the rice and vegetable mixture onto plates. Top with sliced Italian avocado and drizzle with the dressing. Enjoy your Wild Eggs dish!