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La Belle Cuisine - More Side Dishes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of ingenuity, and faith." Avocado Almond Rice
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Recipe of the Day Categories:
Blooming
Almond Stem
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Saturday, October 14, 2000 Don't forget the candlelight!
Avocado Almond Rice Gourmet May 1988 ½ cup minced onion 2 tablespoons unsalted butter 1 cup long-grain rice 1 bay leaf ¼ teaspoon salt 1 large firm-ripe avocado (about 10 ounces) preferably California 1 red bell pepper, roasted and chopped 1½ teaspoons fresh thyme leaves or ½ teaspoon crumbled dried 2 tablespoons plus 1 teaspoon extra-virgin olive oil, or avocado oil ½ cup almonds, toasted lightly and chopped
In a heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the rice, and cook the mixture over moderate heat, stirring, for 4 minutes. Add 2 cups hot water, stir the mixture once, and add the bay leaf, and salt and black pepper to taste. Bring the water to a boil and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender. Halve, pit, and peel the avocado, cut it into ½-inch dice, and add it to the rice mixture with the roasted red bell pepper, thyme, oil, and half the almonds, stirring the mixture gently until it is combined well. Season the rice with salt and black pepper, transfer it to a heated serving dish and sprinkle it with the remaining almonds. Serves 4.
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