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vegan recipes/ vegetarian recipes

Smoky Southwestern Avocado Cups & A Visit to Lundberg Family Farms

Smoky Southwestern Avocado Cups
Recipe photos by Emily Caruso

Last month I was lucky to be one of a handful of food bloggers invited out to Lundberg Family Farms’ organic rice operation in Richvale, California—just outside of Chico—for their fall harvest. I was super excited, not just because the prospect of going to sunny California right as Minnesota was getting cold was extemely inviting (which it was), but because I’ve loved Lundberg since I was a 15-year-old vegetarian health-food nerd working at my local food co-op. They were at the forefront of organic farming, and have been able to evolve with current trends (they’re venturing into quinoa production, and these Sweet Dreams chocolate-covered rice cakes are definitely the snack of the future) while maintaining a solid, dependable family-owned line of rice products. I mean, who doesn’t love a Lundberg rice cake? I also love that their products are all gluten-free and sustainably grown, so it was fun and educational to see firsthand how this all goes down.

Check out the photos I took while there—unfortunately I didn’t have my camera on our tour of the plant where all the rice cakes, rice mixes and other products are made and packaged. The process of making rice cakes is surprisingly fascinating: just a little heat and pressure! Needless to say, this place smells amazing.

Lundberg Family Farms in Richvale, California
Lundberg Family Farms in Richvale, California

Lundberg Family Farms in Richvale, California

The air at the Lundberg offices smells like cinnamon toast. Cinnamon toast!!

This nursery near the office is set up so people can get a snapshot of how each variety of rice is faring without trekking all the way out to the fields.

Grant Lundberg knows his rice! Here he's explaining Lundberg's 17+ varieties, including the proprietary Wehani (named after the four Lundberg brothers who founded the farm in 1937).

The farm sits right next to the adorable tiny town of Richvale, which takes up only a few blocks. Here is the aptly named Rice Avenue.

We arrived in the fields right as the sushi rice was being harvested, and we even got to ride in the harvesters! Here's some video I took of the harvesting process: http://bit.ly/1hXNrln

Here we all are with our guides in one of Lundberg's many rice fields! (This is the only time you'll ever see me wear a hat, btw.)

You can see one of the harvesters in the background—all the fields are certified organic and the entire facility is gluten-free.

Farm dogs! They pretty much watch their owners work and occasionally get thrown treats. Not a bad life.

Lance, one of Lundberg's grower experts, is explaining grain length and rice milling to Nicole of Foodie Loves Fitness. Did you know there are 7 microscopic layers of bran on a grain of brown rice? (And that's where all the healthy stuff is.)

The view from the top of one of the rice-storage silos, where you can see the entire farm. This was one of the more exhausting stair climbs I've ever done, but worth it!

The tour culminated in a friendly cook-off between food blogger teams in the Lundberg test kitchens. Nicole from the awesome vegetarian health-food blog Foodie Loves Fitness and I teamed up to create a dish using avocados and Lundberg products. We knew that guac and rice chips would be way too obvious, so after some brainstorming Nicole came up with the genius idea to scoop out avocados and fill them with a black pearl rice-based mixture.

Smoky Southwestern Avocado Cups

Thus these super-simple avocado cups were born. We took second place in the competition, and our Lundberg judges really liked how the rice, veggies and beans didn’t get mushy and how the toasted cumin and coarse salt added contrast and crunch. We intentionally kept the filling pretty dry; the tomatoes, avocado and oil add just enough moisture without making everything too wet.

We picked the black pearl rice because of its earthy flavor and interesting color, but you could use your favorite rice or other grain. Feel free to mix up the beans and veggies, too. Just don’t skip the drizzle of avocado oil, cumin seeds and coarse salt! I love my beans and rice smoky and a little spicier, so I tweaked the recipe a bit from the one Nicole and I made at the farm. You can adjust the smoky and spicy elements to your taste, though. You could even add more chipotle peppers or some jalapeños to kick things up a notch.

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7 Comments

  • Reply
    Fox Kitchen
    November 2, 2015 at 9:33 am

    So cute, they look like little avocado boats!

  • Reply
    Kelley
    November 2, 2015 at 12:33 pm

    Very cute! This would be a fun to serve alongside a tortilla soup, maybe.

  • Reply
    Julia
    November 2, 2015 at 12:38 pm

    This looks so good! I have been missing avocado and I think I will give this a try since it seems there is an overabundance of avocado at the supermarket this week. Although I think I will sneak in some roasted radicchio for the superfood benefits as I am not sure my kids will even notice. Thank you for the recipe! 🙂

  • Reply
    Nicole @ Foodie Loves Fitness
    November 2, 2015 at 10:47 pm

    Beautiful photos! I just want to reach through my screen and snatch an avocado cup to nosh on right now 🙂 It was great meeting you, Dana!

  • Reply
    Jennifer @ Delicious Everyday
    November 3, 2015 at 2:12 am

    Sounds like the Lundberg Family Farm trip is nothing short of amazing! Not to mention of course that these avocado cups grab second place 😉 Congratulations!

  • Reply
    Sara Srygley
    May 25, 2017 at 8:14 pm

    The links on this recipe page seem to be an endless loop! I keep clicking “get the recipe” and “go to smoky avocado cups recipe” and neither leads to anything but this exact same page. Help!

  • Reply
    rhoda
    July 13, 2017 at 3:40 pm

    I can’t get to the recipe either and I’d love to be able to make this. Help.

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