Rice Stuffed Avocados

• 2 Tbsp. butter
• 1/2 c. regular rice
• 1/4 c. finely chopped onion
• 1/4 c. finely chopped celery
• 1 c. chicken stock
• 1/2 tsp. salt
• 1 egg, beaten
• 1 c. grated old Cheddar cheese
• 1/4 tsp. Worcestershire sauce
• 1/2 c. chopped parsley
• 3 medium avocados
• 1/2 c. fine dry bread crumbs
• 2 Tbsp. melted butter

1. Heat 2 tablespoons butter in medium saucepan.
2. Add rice and cook until rice is golden, stirring.
3. Add onion and celery and continue to cook gently for 3 minutes, stirring.
4. Add chicken stock and salt; cover and simmer 20 minutes or until rice is tender. Remove from heat.
5. Stir egg, cheese and Worcestershire sauce together and mix into rice along with parsley.
6. Heat oven to 350u0b0. Cut avocados in half; remove stones and put avocado halves in a shallow baking pan.
7. Add 1/4 inch hot water to pan.
8. Spoon rice mixture into hollows in avocados.
9. Combine bread crumbs and melted butter and sprinkle over rice mixture.
10. Bake 20 minutes or until crumbs are browned and avocados are hot.

butter, regular rice, onion, celery, chicken stock, salt, egg, cheddar cheese, worcestershire sauce, parsley, avocados, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941294 (may not work)