Rice Stuffed Avocados

• 2 tablespoons butter
• 1/2 cup rice
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 cup grated cheddar cheese
• 1/4 teaspoon Worcestershire sauce
• 1/2 cup chopped fresh parsley
• 3 medium avocados
• 1/2 cup fine dry breadcrumb
• 2 tablespoons melted butter

1. Heat 2 tbsp butter in medium saucepan.
2. add rice and cook until golden, stirring.
3. add onion and celery and continue cooking gently 3 minutes, stirring.
4. add chicken broth 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).
5. remove from heat.
6. stir egg, cheese, and Worcestershire sauce together with a fork and mix into rice along with the parsley.
7. heat oven to 350 degrees.
8. cut avocados in half, remove pits and put avocado halves in a shallow baking dish.
9. add 1/4 inch hot water to the pan.
10. spoon rice mixture into hollows of the avocados.
11. combine bread crumbs and melted butter and sprinkle over rice mixture.
12. bake 20 minutes or until crumbs are browned and avocados are hot.

butter, rice, onion, celery, chicken broth, salt, egg, cheddar cheese, worcestershire sauce, parsley, avocados, breadcrumb, butter

Taken from www.food.com/recipe/rice-stuffed-avocados-105964 (may not work)