The Refectory's Rice Pilaf

Description

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.