Avocado Pilaf Recipe

Ingredients :

1

1 tablespoon

225 g

425 ml

150 ml

100 g

1

4

15 g

1 tablespoon

1

4 tablespoons

medium onion, finely chopped

vegetable oil

brown short drain rice

chicken stock

dry cider

button mushrooms, sliced

clove garlic, crushed

large tomatoes, skinned, seeded and chopped

butter

chopped parsley

avocado, peeled, stoned and diced

blanched almonds

salt and pepper

1. Fry the onion in the oil over moderate heat for 3 minutes, stirring once or twice.

2. Stir in the rice, pour on the stock and cider, season with salt and pepper and bring to the boil.

3. Cover and simmer for 45 minutes, stirring once or twice.

4. While the rice is cooking fry the mushrooms, garlic and tomatoes in the butter over low heat for 5 minutes, stirring often.

5. Stir in the parsley and avocado and gently heat through.

6. Make a ring of rice, pile the avocado mixture into the centre and scatter with the almonds.

Serves 4

Note :This substantial rice dish is good with a tomato and herb salad and crisp, cook salad greens.

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