Avocado and Wehani Rice Salad
Ingredients
- 9 Cups Cooked Wehani rice or long cereals|grain brown rice (3 cups raw)
- 3 Cups plum tomatoes, cut in small dice
- 3 oz Diced red onion
- 3 Tbsp Japapeno pepper,chopped finely
- ¾ Cup Chopped cilantro
- ¼ Cup fresh lime juice
- ¾ Cup celery seed
- 1 tsp salt
- ½ tsp Freshly ground pepper
- ¾ Cup olive oil
- 3 Pounds Hass Avocado|California avocados, halved
- 4 Mixed baby greens
- Grilled vegetables* - as needed for garnish
- *Such as bell pepper, zucchini|yellow squash, tiny Eggplant
METHOD
Mix cooked rice with next 8 ingredients; thoroughly fold in olive oil. Reserve.
JUST BEFORE SERVICE
Slice avocado halves 1/4-inch thick, keeping each half separate. Cover tightly with plastic wrap.
PER ORDER
Line a serving plate with 1-1/2 cups greens. Top with 1 cup rice salad, then avocado slices from 1 avocado half. Garnish plate with grilled vegetables.
Mix cooked rice with next 8 ingredients; thoroughly fold in olive oil. Reserve.
JUST BEFORE SERVICE
Slice avocado halves 1/4-inch thick, keeping each half separate. Cover tightly with plastic wrap.
PER ORDER
Line a serving plate with 1-1/2 cups greens. Top with 1 cup rice salad, then avocado slices from 1 avocado half. Garnish plate with grilled vegetables.
This article uses material from the "Avocado and Wehani Rice Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
