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Avocado Pilaf Recipe
|Onion||4 Tablespoon, finely chopped|
|Long grain rice||1 Cup (16 tbs)|
|Dry white wine||4 Tablespoon|
|Beef stock||3 Cup (48 tbs)|
|Button mushrooms||1 1⁄4 Cup (20 tbs), sliced|
|Garlic||1⁄2 Teaspoon, finely chopped|
|Tomatoes||2 , peeled, seeded and diced|
|Dried oregano||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Lemon juice||1 Tablespoon|
Calories 529 Calories from Fat 285
% Daily Value*
Total Fat 33 g50.5%
Saturated Fat 16.7 g83.6%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 467 mg19.5%
Total Carbohydrates 49 g16.5%
Dietary Fiber 5.1 g20.3%
Sugars 4.3 g
Protein 10 g19.4%
Vitamin A 27.3% Vitamin C 28.3%
Calcium 5.1% Iron 9.8%
*Based on a 2000 Calorie diet
1 Preheat the oven to 400 degrees farenheit.
2 In a heavy casserole, melt half the butter.
3 Add onion and saute for 1 minute.
4 Add in the rice cook over medium heat for another 1 minute.
5 Slowly pour in the wine and stock.
6 Add salt for seasoning and bring to a boil.
7 Cover with a tight lid and place in the oven.
8 Bake for 18 minutes, stirring rice once with a fork halfway through the cooking time.
9 In a pan add 2 tablespoons butter and saute mushrooms.
10 Add garlic, tomatoes and oregano, and season to taste with salt and pepper. Simmer for 5 minutes.
11 Peel the avacado and cut into dices.
12 Brush the avacado pieces with lemon juice and add to the mushroom mixture.
13 Add the rice to the mushroom mixture and toss lightly along with the remaining butter.
14 Serve hot.