This colorful side dish is a fine partner for salmon steaks, chicken kebabs or grilled vegetables. You can cook the rice ahead and reheat it, but add the avocado dice to the hot rice a short time before serving.2 Tbsp. butter or olive oil1⁄2 cup minced onion1 cup brown rice1 bay leafsalt and freshly ground pepper1 large ripe avocado (about 250 gr. to 300 gr.), preferably Hass11⁄2 tsp. fresh thyme leaves or 1⁄2 tsp. dried1 sweet red pepper, roasted and peeled (see note below),or from a jar, diced2 Tbsp. plus 2 tsp. olive oil1⁄3 cup chopped toasted almondsMelt butter in a heavy, medium saucepan. Add onion and cook over low heat, stirring often, for 7 minutes, or until soft but not brown. Add rice and saute over medium heat, stirring, for 4 minutes. Pour 2 cups hot water over rice and stir once. Add bay leaf, 1⁄2 teaspoon salt or to taste and a pinch of pepper. Bring to a boil. Cover and cook rice over low heat, without stirring, for 35 to 40 minutes, or until it is tender and liquid is absorbed.Discard bay leaf. Peel, pit and dice avocado. When rice is tender, add thyme, red pepper, oil and avocado and stir gently with a fork. Gently stir in about half the toasted almonds. Taste and adjust seasoning. Serve sprinkled with remaining almonds.Makes 4 servings.Note: To roast and peel a pepper: Broil pepper on rack of a broiler pan under a preheated broiler about 5 cm. from heat, turning it every 5 minutes, for 15 to 20 minutes, or until the skin is blistered and charred. Enclose pepper in a bag and let it steam for 10 minutes, or until cool enough to handle. Peel pepper with the aid of a paring knife. Discard seeds and ribs. Pat pepper dry.AVOCADO CREAM
From Tasting Brazil by Jessica B. Harris: Although served in a stemmed glass, this is thick enough to be a dessert and not a beverage. Harris specifies lime juice; you can substitute lemon juice. She calls for half and half; you can use 1⁄2 cup milk and 1⁄2 cup whipping cream.2 large ripe avocados, peeled and pitted1 Tbsp. fresh lime or lemon juice1⁄3 cup firmly packed dark brown sugar1 cup half and half2 Tbsp. ruby port5 sprigs fresh mintLemon slices for garnishPlace the avocados, lime juice, sugar, half and half, port and 1 sprig of mint in a blender or food processor and blend until well mixed and pureed. Pour into chilled stemmed glasses and garnish with a lemon slice and sprig of fresh mint.Makes 4 servings.Faye Levy is the author of Fresh from France: Vegetable Creations and Faye Levy's International Vegetable Cookbook.