Nutty Lemon-Herb Brown Rice with Avocado

Nutty Lemon-Herb Brown Rice with Avocado
from Perrys' Plate

1 T preferred cooking oil (grapeseed or coconut is best)
1 cup chopped onion
2 cups cold, cooked brown rice
1/2 cup chicken broth
2 tsp fresh rosemary (or 1 tsp dried)
2 tsp fresh thyme (or 1 tsp dried)
1 cup chopped pecans, walnuts, or almonds
Zest from 1 lemon (about 2 tsp)
2 tsp white wine vinegar
1 avocado, peeled, pitted, and diced

In a large skillet, saute onion over medium-high heat until onion begins to turn golden brown, about 8-10 minutes. Reduce heat if onion scorches.

Add remaining ingredients (except the avocado). Stir well and cook over medium heat until everything is heated through and rice has absorbed all of the chicken broth.

Remove from heat and stir in diced avocado.

Makes about 4 servings. Great alongside grilled fish or chicken