Avocado and wehani rice salad (hominy grill)

4 Servings

Ingredients

Quantity Ingredient
1 cup Wehani rice
3 Ripe plum tomatoes; seeded and diced
¼ cup Diced red onion
1 small Jalapeno pepper; seeded and diced
¼ cup Finely chopped cilantro
¼ cup Extra virgin olive oil
1 tablespoon Lime juice
⅛ teaspoon Celery seed
Salt and pepper; to taste
1 Ripe avocado
Mixed baby greens

Directions

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@...> on May 17, 1998

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