Avocado-Almond Rice

Recipe Ingredients

2 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

Recipe Instructions

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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