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Avocado-Almond Rice

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: Jewish
Type: Rice
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlUnsalted butter, margarine, olive oil, or avocado oil
1/2 cup 31g / 1.1ozMinced onion
1 cup 160g / 5.6ozLong-grain white rice
2 cups 474mlHot water
1   Bay leaf
1/4 teaspoon 1.3mlSalt
  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 7.5mlFresh thyme leaves (or 1/2 teaspoon crumbled dried thyme)
2 tablespoons 30mlOlive oil - plus
2 teaspoons 10mlOlive oil
1/3 cup 30g / 1.1ozWhole 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.

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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