Heat 2 tbsp
(30ml) 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 rice along with
parsley. Heat oven to 350F (175C).
in half, remove stones and put avocado halves in a shallow baking pan.
Add 1/4 inch (0.5cm) hot water to pan. Spoon rice mixture into hollows
in avocados. Combine bread crumbs and melted butter and sprinkle over
rice mixture. Bake 20 minutes or until crumbs are browned and avocados
are hot. Good served with chicken.
Replace chicken stock with 1 chicken bouillon cube dissolved in 1 cup
(250ml) water if desired.