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Avocado and Saffron Rice      HT  ACC    40mins

Serves       Hot  Grains  Fruit  Vegetables  Alcohol   Accompaniment  Gluten Wheat Free  Eggless 



¼ teasp Powdered Saffron

6 tbsp Dry White Wine

600ml/20fl.oz. Fresh Chicken Stock

4 tbsp Butter

½ Onion, finely chopped

350g/12oz Long Grain Rice

Salt and Black Pepper

1 Avocado

Lemon Juice


1. Dissolve the powdered saffron in the dry white wine, pour onto the hot chicken stock in a saucepan and stir well to mix. Heat through and keep hot.

2. Meanwhile, melt the butter in a deep saucepan, add the finely chopped onion and cook gently for 2-4 minutes until softened, stirring constantly and taking care the onion does not brown. Add the rice, increase the heat to medium, and stir until the grains are glistening and beginning to colour.

3. Stir 600ml/20fl.oz. of the hot saffron-flavoured wine and stock in to the rice and onion mixture and bring to the boil. Simmer gently for 15-18 minutes until the rice is tender, adding more stock as required and stirring from time to time. Season to taste with salt and freshly ground black pepper.

4. Prepare the garnish. Halve, stone and peel the avocado. Dice the flesh and toss in lemon juice to prevent discoloration. Reserve. Turn the cooked rice into a heated serving bowl. Drain the avocado and sprinkle over the rice. Serve immediately.

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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