The Refectory's Rice Pilaf

Makes 8 servings.

Ingredients

 * 1½ cups uncooked rice
 * 1½ teaspoons salt, divided
 * ¼ teaspoon ground thyme
 * ¼ teaspoon ground black pepper
 * 3 cups boiling chicken broth
 * 3 tablespoons butter or margarine, divided
 * 1 cup sliced mushrooms
 * ½ cup finely chopped carrots
 * ½ cup finely chopped green bell pepper
 * 1 cup finely chopped onion
 * 3 avocados, peeled, seeded, and chopped
 * 1 apple, cored and chopped
 * 1 tablespoon seedless raisins

Directions

 * 1) Combine rice, 1 teaspoon salt, thyme, pepper, broth and 1½ tablespoons butter in shallow 2-quart casserole.
 * 2) Cover with tight-fitting lid or heavy-duty foil. Bake at 350 °F for 25 to 30 minutes or until rice is tender and liquid is absorbed.
 * 3) Meanwhile, cook mushrooms, carrots, green pepper and onion in remaining 1½ tablespoons butter and salt in small skillet until tender crisp.
 * 4) Remove rice from oven; stir in vegetable mixture, avocados, apple, and raisins.
 * 5) Serve with baked cornish hens or other poultry.