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Avocado Almond Rice

 

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Saturday, October 14, 2000

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Avocado Almond Rice
Gourmet May 1988

cup minced onion

2 tablespoons unsalted butter

1 cup long-grain rice

1 bay leaf

teaspoon salt

1 large firm-ripe avocado (about 10 ounces) preferably California

1 red bell pepper, roasted and chopped

1 teaspoons fresh thyme leaves or teaspoon crumbled dried

2 tablespoons plus 1 teaspoon extra-virgin olive oil, or avocado oil

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 -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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