Emerald Basmati with Basil

Directions

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.