Mushroom, Avocado And Rice Salad

• 1 None large avocado (about 3/4 lb), flesh scooped out with a melon baller
• 1 tbsp lemon juice
• 3/4 cup long-grain rice
• 1/2 lb button mushrooms
• 1/2 lb chanterelle mushrooms
• 2/3 cup full-fat yogurt
• 1 tbsp olive oil
• 1/3 cup fresh chives, chopped
• 1 tbsp pink peppercorns, coarsely crushed
• 1 pinch sugar
• 2 None peaches, pitted and cut into wedges
• None None grilled chicken, to serve

1. Sprinkle the avocado balls with lemon juice. Set aside. In a pot, bring 1 1/2 cups water to a boil and season. Add the rice and simmer over low heat for 20 mins. Drain and rinse with cold water. Allow to cool.
2. Meanwhile, heat the oil in a pan and saute the mushrooms for 5 mins. Season then remove from the heat and allow to cool.
3. To serve, mix the yogurt, olive oil, chives, pink peppercorns and a pinch of sugar together in a bowl. Season. Drizzle over the rice, mushrooms, avocado balls and peach slices. Serve with grilled chicken.

avocado, lemon juice, longgrain rice, button mushrooms, chanterelle mushrooms, fullfat yogurt, olive oil, fresh chives, pink, sugar, peaches, chicken

Taken from recipes-plus.com/api/v2.0/recipes/16287 (may not work)