avocado and sage wild rice

Wed, Feb 20, 2008

this is a sort of blend of tropical and alpine tastes (recipe for four people).

peel and coarsely chop two big ripe avocados; boil 80g of wild rice per person, strain and put it in a bowl; melt over a slow fire 75g of unsalted butter in a pan with 8 leaves of fresh sage, finely chopped. once all the butter is melted, add the chopped avocados and stir to blend the ingredients, then add the rice, stirring everything until well blended.

serve how with grated parmigiano cheese on top.