Ingredients: 4 Servings
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2 Tbl butter, margarine, olive oil,, Unsalted
or avocado oil
1/2 cup onion, Minced
1 cup Long-grain white rice
2 cups Hot water
1 Bay leaf
1/4 Tsp Salt
Black pepper,, Freshly Ground
1 medium Red bell pepper, roasted and peeled
1 large Avocado - (10 (or 11 oz) ), preferably Haas
1 1/2 Tsp Fresh thyme leaves
(or 1/2 teaspoon dried thyme), Crumbled
2 Tbl Olive oil, plus
2 Tsp Olive oil
1/3 cup Whole (or toasted almonds), Chopped
Method of Preparation: 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. This recipe serves 4. Comments: Rice with a garnish of toasted nuts is a Sephardic dish for festive occasions. This colorful version also features roasted red bell peppers as well as avocado cubes, and can play the double role of hot dish or salad. A major crop in Israel, avocado from the Jewish state is exported in large quantities to Europe. Recipe Source: FAYE LEVYS INTERNATIONAL JEWISH COOKBOOK by Faye Levy (c) 199(?) Warner Books, New York - ??? pages, (over 250 recipes) - $29.95 As reprinted in the May/Jun, 1992 issue of Cookbook Digest Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-03-1995
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