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Ingredients
- 4 Tbsp. Butter (one-half stick), divided
- 1/2 c. regular Rice
- 1/4 c. Onion, finely minced
- 1/4 c. Celery, finely minced
- 1 c. Chicken Stock, boiling
- 1/2 tsp Salt
- 1 whl Egg, lightly beaten
- 1 c. Sharp Cheddar Cheese, grated
- 1/4 tsp Worcestershire Sauce
- 1/2 c. fresh Parsley, minced
- 3 med Avocados
- 1/2 c. fine Bread Crumbs
Directions
- Pre-heat oven to 350-F degrees.
- Heat two Tbsp. of the butter in a saucepan over medium heat. Add in the rice and saute/fry till the rice is golden brown, usually 3 to 5 min. Add in the onion and celery, and continue to saute/fry for about 3 min, stirring gently.
- Add in the chicken stock that has been brought to the boil, and also the salt. Cover and simmer for about 20 min, or possibly till the rice is tender. If too much moisture remains, cook for up to 10 min uncovered.
- Remove the mix from the heat and stir in the egg, cheese, and Worcestershire sauce, fluffing with a fork. Add in the fresh parsley and mix again.
- Meanwhile, cut the avocados in half and remove the stones. Place the avocado halves in a shallow baking dish. Add in about a quarter inch of water to the pan. Spoon the rice mix into the wells where the avocado pits used to be.
- In a separate mixing bowl, blend together the bread crumbs and remaining two Tbsp. of melted butter. Sprinkle the mix over the rice in the avocados.
- Bake for about 20 min, or possibly till the bread crumbs are browned and the avocados are warm. Fantastic served with a poultry main course. Kitchen Staff Tip: Any recipe which requires the use of chicken stock will work with the substitution of one c. of water in that a single bouillon cube has been completely dissolved. Although nothing really replaces your own prepared chicken stock, this is a near match and may simplify your efforts in the kitchen.
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