Avocado and Wehani Rice Salad (Hominy Grill)

Title:
Avocado and Wehani Rice Salad (Hominy Grill)

Yield:
4 Servings

Categories:
Salads,
Grains




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






 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" 
on July


 30, 1997, converted by MC_Buster.


 


 Recipe by: Robert Stehling, Chef


 


 Posted to MC-Recipe Digest by Kitpath 
on May 17,


 1998