The inspiration for this natto, brown rice and avocado dish came from fresh ingredients. I had these at my disposal today. Unlike the previous dish which included an egg, this plate is completely vegan and contains no animal product.
Vegan flavors and pairings for natto, brown rice and avocado
When there is enough to make brown rice, our family usually prefers it. We like the taste, consistency and flavor relative to white rice. It does take an hour to make. So you need some preparation or patience. Or you can make a large pan of it and use it for multiple meals.
Natto goes well with either type of rice. I found it also go well with the taste of avocado, and decorated it with the customary green onions, a few small tomatoes, French mustard, and sprinkled some soy sauce and olive oil.
This natto, brown rice and avocado recipe delivers a tasty vegan meal using wholesome ingredients, low-sodium soy sauce, French mustard and olive oil.
- 1 cup cooked brown rice
- 3 ounces natto usually the size of 1 pack
- 1 avocado
- 1 green onion
- 1 tbsp French mustard
- 1 tbsp low-sodium soy sauce
- 3 small tomatoes
- 2 tbsp olive oil
Cook the brown rice
Cut the avocado in two, remove the seed. Peel the skin gently with a small sharp knife. Lay the halves on the plate and cut them in slices.
Add the natto, tomatoes, and chopped green onion.
Finish with your preferred dressing. For this recipe we used French mustard, low-sodium soy sauce and olive oil.