I served the Sea Scallops with Saffron Aoli with a side of this rice dish the way Claire Robinson from the Food Network also did. The sauce came out quite tangy. I may lessen the lemon juice it requires next time. Otherwise, the flavors meshed well.
1 1/2 cup basmati rice (I used long grain white rice)
1 small avocado, peeled and seeded
1 cup fresh basil
juice of 1 lemon
3 Tbsp. extra virgin olive oil
1/4 cup water
1) In a medium sauce pan, bring rice, pinch of salt and 5 cups of water to a boil over medium heat. Reduce heat to a gentle simmer, stir, cover and cook until liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered for 10 minutes.
2) Meanwhile, put avocado, basil, lemon juice, olive oil and water in the blender and puree. Season with salt and pepper. Add more water and puree until the mixture reaches the consistency of sour cream.
3) Fluff rice with a fork and gently fold in green dressing into warm rice. Taste and add more salt and pepper if necessary. Serve immediately.