Avocado-Almond Rice Recipe - Cooking Index
Rice with a garnish of toasted nuts is a Sephardic dish for festive occasions. This colorful version also features roasted red bell peppers as well as avocado cubes, and can play the double role of hot dish or salad. A major crop in Israel, avocado from the Jewish state is exported in large quantities to Europe.
Cuisine: Jewish2 tablespoons | 30ml | Unsalted butter, margarine, olive oil, or avocado oil |
1/2 cup | 31g / 1.1oz | Minced onion |
1 cup | 160g / 5.6oz | Long-grain white rice |
2 cups | 474ml | Hot water |
1 | Bay leaf | |
1/4 teaspoon | 1.3ml | Salt |
Black pepper, freshly ground | ||
1 | Red bell pepper - roasted and peeled (medium) | |
1 | Avocado - (10 or 11 oz) - preferably Haas (large) | |
1 1/2 teaspoons | 7.5ml | Fresh thyme leaves (or 1/2 teaspoon crumbled dried thyme) |
2 tablespoons | 30ml | Olive oil - plus |
2 teaspoons | 10ml | Olive oil |
1/3 cup | 30g / 1.1oz | Whole or chopped toasted almonds |
In a heavy medium saucepan, melt butter over low heat. Add onion and cook, stirring, for 7 minutes, or until softened. Add rice and saute over medium heat, stirring, for 2 minutes. Add hot water and stir once. Add bay leaf, salt, and a pinch of ground pepper. Bring to a boil, cover, and simmer rice over low heat, without stirring, for 18 to 20 minutes or until it is tender and the liquid is absorbed.
Discard bay leaf. Dice bell pepper. A short time before serving, peel, pit, and dice avocado. Add thyme, red pepper, oil, and avocado to rice and stir gently with a fork. Gently stir in about half the toasted almonds. Taste rice, adjust seasoning, and transfer rice gently to a serving dish. Sprinkle with remaining almonds.
Source:
FAYE LEVY'S INTERNATIONAL JEWISH COOKBOOK by Faye Levy (c) 199(?) - Warner Books, New York - ??? pages, (over 250 recipes) - $29.95 - As reprinted in the May/Jun, 1992 issue of Cookbook Digest
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