1 1/2 cups wild rice dry

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2 1/2 cups vegetable broth low sodium (or water)

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1/8 tsp. sea salt or to taste

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1 bell pepper medium, orange-colored, chopped

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1 bell pepper medium, red-colored, chopped

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1/4 cup walnuts chopped

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1 ripe, Fresh California Avocado peeled, seeded and cut in 1-in. chunks

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1/4 cup parsley chopped

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1/8 tsp. coarse sea salt or to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.