SUBLIME AVOCADO PILAFF, VEGAN , low-cholesterol & salt

A wonderful vegan dish, with multi-layered  flavour & texture 

                           Sublime Hot Avocado Pilau                     (first posted 5/11/2015)

'When I first tried this, I thought I'd died and gone to heaven.' Taster

Looking for something a little special as we head into for winter? Something warm, rich and comforting with an unexpected twist?  This splendid rice & avocado dish is perfect when you want something memorably tasty.  

It is also the perfect solution to waiting around for avocados to ripen and then finding they've gone past their best.  Heated, the avocado softens, becoming even more buttery and beautiful.

67 prefers brown rice for this recipe -- its flavour, nuttiness and health-giving properties give the dish a delightful oomph. As long as the brown rice is cooked properly - instructions below - it will be fine.  White rice is also good, as is orzo, the easily digestible rice shaped pasta.  

This is the hot version of the popular Avocado Pilau Salad.   

Cost: £4

Feeds: 3-4 as main; 6 as side

Ingred:

   8 oz/225 grams brown rice

   

   1 tbsp butter

   1 tbsp olive oil

   4 tbsp finely chopped onion (whites of green onions, yellow onions or shallots: all fine) 

   1 stalk celery, peeled, and finely chopped

   100g/4 oz  thickly sliced mushrooms

   1/2 tsp grated garlic

   4 oz/100 gm fresh diced tomato flesh (from peeled & deseeded toms) OR if you can't be fussed,150 gm/6 oz baby toms 

   2 oz/50g (untoasted) pine nuts

   4 tbsp dry sherry/white wine/grape juice  

   1/4 tsp dried marjoram or thyme

   salt & freshly ground black pepper

   1 good sized avocado

   juice and grated peel of half a lemon

   Garnish: Parsley

Method:

1. Cook rice and keep warm.  See instructions in Tips below.
2.  10 minutes before end of rice cooking time, peel and dice avocado, mixing carefully with lemon juice
3. Saute onion & celery in butter and olive oil, about a minute
4. Add garlic, mushrooms, tomatoes, pine nuts and herb of choice.  Stir & cook until mushrooms are nearly done.
5. Add sherry/wine/grape juice.  Simmer a few minutes.
6. Add rice to veg;mix well and gently heat through.  (You may need to add a tbsp or two of stock if using brown rice).
7. Add avocado and toss gently; every spoonful should contain avocado and vegetables. 
8. Garnish with a few branches of fresh parsley, chopped parsley scattered over 

Comments:

'When I first tried this recipe, I thought I'd died and gone to heaven.  I just loved the warmth and butteriness of the avocado, the contrasting crunch of pine nuts and the gorgeously savoury rice punctuated with the firm mushrooms and tomato skins.  I never tire of making it.'  Blogger

*Adapted from one of the first tv chefs, Robert Carrier.  

Tips:

• Cooking rice: Brown: rinse well in a sieve and allow water to run until it comes out clear.  Drop into lots of boiling salted water, cook at a rolling boil 25 mins.  Drain; rinse with boiling water; place in sieve over a bowl.  White: rinse well in a sieve and allow water to run until it comes out clear.  Drain.  Add double the amount of good stock - veggie if you're feeding vegetarians.  Cook according to packet instructions - usually bring to a boil; clamp on a lid; leave 10 mins.)
• For the ill and infirm or small children, replace alcohol with good stock. Use white rice or orzo and cut back on the pinenuts. You could also add a handful of currants soaked overnight in orange juice
• Good as a main course but also goes well with chicken or fish.    

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.