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1
In a heavy medium saucepan, heat butter over low heat.
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2
Add in onion and cook, stirring, for 7 min, or possibly till softened.
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3
Add in rice and saute/fry over medium heat, stirring, for 2 min.
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4
Add in warm water and stir once.
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5
Add in bay leaf, salt, and a healthy pinch of grnd pepper.
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6
Bring to a boil, cover, and simmer rice over low heat, without stirring, for 18 to 20 min or possibly till it is tender and the liquid is absorbed.
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7
Throw away bay leaf.
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8
Dice bell pepper.
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9
A short time before serving, peel, pit, and dice avocado.
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10
Add in thyme, red pepper, oil, and avocado to rice and stir gently with a fork.
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11
Gently stir in about half the toasted almonds.
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12
Taste rice, adjust seasoning, and transfer rice gently to a serving dish.
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13
Sprinkle with remaining almonds.
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14
This recipe serves 4.
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15
Comments: Rice with a garnish of toasted nuts is a Sephardic dish for festive occasions.
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16
This colorful version also features roasted red bell peppers as well as avocado cubes, and can play the double role of warm dish or possibly salad.
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17
A major crop in Israel, avocado from the Jewish state is exported in large quantities to Europe.
