Rice Pilaf with Avocado Leaf is a modern Fusion recipe (based on a Middle Eastern original) for a classic accompaniment of rice pilaf that's flavoured with saffron and avocado leaves. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Rice Pilaf with Avocado Leaf.
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This is a variant on Mexican coriander lime rice, using avocado leaf powder as the flavouring, but cooked in the Middle Eastern style with saffron.
Ingredients:
1 tbsp butter or oil
1 small onion, finely chopped
200g long grain rice (e.g., basmati)
1 tsp dried avocado leaf powder
Pinch of saffron threads (optional)
500ml chicken or vegetable stock
Salt, to taste
Method:
Place a saucepan over medium heat. Once hot use to meld the butter. Add the onion and cook until soft (about 4 minutes).
Stir in rice and avocado leaf powder; toast, stirring constantly, for 2 minutes. If using saffron, steep the threads in a tablespoon of hot stock, then add at this point.
Pour in the remaining stock, season with salt, and bring to a boil.
Reduce the heat to low, cover, and simmer 15 minutes. Remove from heat and set aside to stand, covered, for 5 minutes.
Fluff with a fork and garnish with chopped parsley or toasted almonds.
