Rice Stuffed Avocados Recipes

Steps:

• Heat 2 tbsp butter in medium saucepan.
• add rice and cook until golden, stirring.
• add onion and celery and continue cooking gently 3 minutes, stirring.
• add chicken broth and salt, cover and simmer 20 minutes or until rice is tender (if rice is still very moist cook with cover off for a few minutes).
• remove from heat.
• stir egg, cheese, and Worcestershire sauce together with a fork and mix into rice along with the parsley.
• heat oven to 350 degrees.
• cut avocados in half, remove pits and put avocado halves in a shallow baking dish.
• add 1/4 inch hot water to the pan.
• spoon rice mixture into hollows of the avocados.
• combine bread crumbs and melted butter and sprinkle over rice mixture.
• bake 20 minutes or until crumbs are browned and avocados are hot.

Steps:

• Cut avocados in half; remove pits and gently scoop out insides, leaving shell intact. Combine the avocados, scallions, cucumbers, radishes, tamari, oil, garlic, and add to shells. Top with yeast, sprouts and sesame meal.
• *Sesame Meal: Mix 1/2 cup of sesame seeds and 1/4 teaspoon salt, grind in nut or coffee grinder in 2 tablespoon increments.
• CURTIS' QUICK AVOCADO DRESSING
• In a blender place peeled avocado, add a pinch of chile powder, juice of one lime, salt and pepper, and add some nonfat yogurt. Thin with ice water if necessary. Blend to a pouring consistency. Serve over mesclun, pink grapefruit segments and diced red pepper.
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• Oxygen, or exposure to air is what causes your guacamole to turn brown. Making guacamole, or any avocado dish in advance make certain that you block out the air by making sure the surface of your dip is in contact with the plastic wrap.