INGREDIENTS

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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