Pre-heat oven to 350-F degrees.

Melt two tablespoons of the butter in a saucepan over medium heat. Add the rice and saute until the rice is golden, usually 3 to 5 minutes. Add the onion and celery, and continue to saute for about 3 minutes, stirring gently.

Add the chicken stock which has been brought to the boil, and also the salt. Cover and simmer for about 20 minutes, or until the rice is tender. If too much moisture remains, cook for up to 10 minutes uncovered.

Remove the mixture from the heat and stir in the egg, cheese, and Worcestershire sauce, fluffing with a fork. Add the fresh parsley and mix again.

Meanwhile, cut the avocados in half and remove the stones. Place the avocado halves in a shallow baking dish. Add about a quarter-inch of water to the pan. Spoon the rice mixture into the wells where the avocado pits used to be.

In a separate mixing bowl, blend together the bread crumbs and remaining two tablespoons of melted butter. Sprinkle the mixture over the rice in the avocados.

Bake for about 20 minutes, or until the bread crumbs are browned and the avocados are hot. Fantastic served with a poultry main course.

Kitchen Staff Tip: Any recipe that requires the use of chicken stock will work with the substitution of one cup of water in which a single bouillon cube has been completely dissolved. Although nothing really replaces your own prepared chicken stock, this is a near match and may simplify your efforts in the kitchen. Sodium and salt added to prepared stocks and broths may vary greatly. The Kitchen Staff prefers to use low-sodium and low-salt mixes, and then season to our own taste. You may wish to do the same, using your own good taste to guide you.

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