| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Salads, Grains | 4 | Servings |
INGREDIENTS
| 1 | c | Wehani rice |
| 3 | Ripe plum tomatoes; seeded and diced | |
| 1/4 | c | Diced red onion |
| 1 | sm | Jalapeno pepper; seeded and diced |
| 1/4 | c | Finely chopped cilantro |
| 1/4 | c | Extra virgin olive oil |
| 1 | tb | Lime juice |
| 1/8 | ts | Celery seed |
| Salt and pepper; to taste | ||
| 1 | Ripe avocado | |
| Mixed baby greens |
INSTRUCTIONS
Cook Wehani rice according to directions on package. Spread on baking sheet to cool. In large bowl, mix rice with tomatoes, red onion, jalapeno pepper and cilantro. Add extra virgin olive oil, lime juice and celery seed. Season with salt and pepper. To serve, peel and slice avocado. Arrange slices over mixed baby greens. Spoon Wehani rice salad over avocados. Garnish with grilled vegetables, if desired. Notes: Hominy Grill on Rutledge Avenue, Charleston, SC. "Wehani rice and avocado salad. Wehani rice is a hybrid of brown rices developed at Lundberg Family Farms in California (www.lundberg.com). It's a light clay color and splits a little when cooked. 'Wehani rice is nutty and unhulled, kind of chewy, and it has some texture to it,' Stehling says. It's a nice pairing with the smooth, cool avocado." -- AB Hanneman: Recipes provided by "Ann Burger" <www.charleston.net/> on July 30, 1997, converted by MC_Buster. Recipe by: Robert Stehling, Chef Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 17, 1998
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