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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy 6 Servings

INGREDIENTS

4 T Butter, one-half stick
divided
1/2 c Regular Rice
1/4 c Onion, finely chopped
1/4 c Celery, finely chopped
1 c Chicken Stock, boiling
1/2 t Salt
1 Whole Egg, lightly beaten
1 c Sharp Cheddar Cheese, grated
1/4 t Worcestershire Sauce
1/2 c Fresh Parsley, chopped
3 Avocados
1/2 c Fine Bread Crumbs

INSTRUCTIONS

Pre-heat oven to 350-F degrees.  Melt two tablespoons of the butter in
a saucepan over medium heat.  Add the rice and sauté until the rice is
golden, usually 3 to 5  minutes. Add the onion and celery, and continue
to sauté for about 3  minutes, stirring gently.  Add the chicken stock
which has been brought to the boil, and also the  salt. Cover and
simmer for about 20 minutes, or until the rice is  tender. If too much
moisture remains, cook for up to 10 minutes  uncovered.  Remove the
mixture from the heat and stir in the egg, cheese, and  Worcestershire
sauce, fluffing with a fork. Add 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 about a quarter-inch of
water to the pan. Spoon the rice mixture into the wells where the
avocado pits used to be.  In a separate mixing bowl, blend together the
bread crumbs and  remaining two tablespoons of melted butter. Sprinkle
the mixture over  the rice in the avocados.  Bake for about 20 minutes,
or until the bread crumbs are browned and  the avocados are hot.
Fantastic served with a poultry main course.  Kitchen Staff Tip: Any
recipe that requires the use of chicken stock  will work with the
substitution of one cup of water in which 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. Sodium and salt added to  prepared stocks and
broths may vary greatly. The Kitchen Staff  prefers to use low-sodium
and low-salt mixes, and then season to our  own taste. You may wish to
do the same, using your own good taste to  guide you.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 24, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 227
Calories From Fat: 135
Total Fat: 17.2g
Cholesterol: 67.7mg
Sodium: 655.7mg
Potassium: 281.8mg
Carbohydrates: 18.7g
Fiber: 1.2g
Sugar: 1.9g
Protein: 7.2g


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