Rice Stuffed California Avocados

Description
Use as Vegetable or Main Dish

Ingredients

 * 2 Tbsp butter
 * ½ Cup regular rice
 * ¼ Cup finely chopped onion
 * ¼ Cup finely chopped celery
 * 1 Cup boiling chicken stock or 1 chicken bouillon cube dissolved in 1 cup boiling water
 * ½ tsp salt
 * 1 egg beaten
 * 1 Cup grated old cheddar cheese
 * ¼ tsp Worcestershire
 * ½ Cup chopped fresh parsley
 * 3 medium avocados
 * ½ Cup fine dry bread crumbs
 * 2 Tbsp melted butter

Directions
eat 2 Tbl butter in medium saucepan.

Add rice and cook until rice is golden, stirring.

Add onion and celery and continue cooking gently 3 minutes, stirring.

Add chicken stock 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 the rice along with the parsley.

Heat oven to 350 Degrees F

Cut avocados in half, remove pits and put avocado halves in a shallow baking pan.

Add 1/4 inch hot water to the pan.

Spoon rice mixture into hollows in advocados.

Combine bread crumbs and melted butter and sprinkle over rice mixture.

Bake 20 minutes or until crumbs are browned and avocados are hot.

This is good served with chicken!