September 2011

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for She blogs weekly at

These fat little avocado "boats" can be served for lunch or a light, cold supper. The rice mixture can be mixed ahead of time and chilled,  but don’t cut the avocados until the last minute.

 Avocado Umiaks

1 cup ready-to-serve white or brown rice
2 small plum tomatoes, finely diced and drained
1 stalk celery, finely diced
2 to 3 small gherkins, finely diced
cup lemon flavored yogurt
1 cup grated cheddar cheese
teaspoon each salt, white pepper
3 Large avocados

In a bowl mix rice, tomatoes, celery, gherkins, yogurt and cheese. Add salt and pepper.  Cut avocados in half, remove pits and fill cavities with rice mixture. Serve  at once. Makes six portions.
Cook’s note: I provide grapefruit spoons when serving this dish so every morsel of the avocado can be scraped out of the skin. You don't really need places. Just hand them around in napkins.

See more of Janet Groene’s galley-ready recipes at Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later. Groene also rates galley gear and products at Any other ideas? E-mail and we’ll credit you and the name of your boat.

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