1 tbsp olive oil
1/2 onion, diced
2 garlic cloves, minced
1 cup rice
3 cups hot chicken broth
1/2 - 1 avocado
1 tsp lime juice
1 tsp flax
salt and pepper
1/4 cup shredded parmesan, romano, asiago mix
2 pinches each of parsley and saffron
Heat oil and cook onion and garlic on low until translucent, about 5 minutes. Add rice and cook 2 minutes.
Gradually add broth, 1/2 cup at a time, only adding more when the last addition has been absorbed. This is where the patience comes in handy.
Mash the avocado with lime juice and when all the broth has been absorbed, add to the rice along with the flax, salt, pepper, cheese, parsley and saffron.
Goes great with Classic Osso Buco