Preheat the oven to 400 degrees F. Pour 3/4 cup water into a small saucepan and bring to a boil. Stir in the rice and salt; cover and let stand for 5 minutes.
While the rice is cooking, cut the avocados in half and remove the pits. Scoop out most of the flesh, leaving a thin shell of avocado in the peel. Mash the avocado. Stir in the pine nuts, raisins, and sour cream. Then stir in the hot rice.
Mound the rice filling in each of the avocado halves. Bake for 5 minutes. Serve the stuffed avocados warm or at room temperature.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 176 (47%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 2.8mg||1 %|
|Sodium 14.1mg||0 %|
|Potassium 600.2mg||16 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 39.7g|
|Protein 5.8g||8 %|
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Calories per serving: 372
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