Avocado-Almond Rice

[Guest guest]

Avocado-Almond Rice

 

2 tablespoons unsalted butter, margarine, olive oil or

avocado oil

1/2 cup minced onion

1 cup long-grain white rice

2 cups hot water

1 bay leaf

1/4 teaspoon salt

black pepper, freshly ground

1 medium red bell pepper, roasted and peeled

1 large avocado, preferably Haas

1 1/2 teaspoons fresh thyme leaves or 1/2 teaspoon

crumbled dried thyme

2 tablespoons olive oil, plus

2 teaspoons olive oil

1/3 cup 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. Serves 4.

 

 

 

______________________________\

____

Expecting? Get great news right away with email Auto-Check.

Try the Mail Beta.

http://advision.webevents./mailbeta/newmail_tools.html