Recipe - Avocado And Wehani Rice Salad (Hominy Grill)

1 cup Wehani rice
3 Ripe plum tomatoes; seeded
and minced
One fourth cup Diced red onion
1 small Jalapeno pepper; seeded and
minced
One fourth cup Finely chopped cilantro
One fourth cup Extra virgin olive oil
1 tablespoon Lime juice
1/8 teaspoon 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" www.charleston.net/ on July
30, 1997, converted by MC_Buster.

Recipe by: Robert Stehling, Chef

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 17,
1998