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Name: Avocado and Wehani Rice Salad (Hominy Grill)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Finely chopped cilantro; salt and pepper to taste; 3 Ripe plum tomatoes; seeded; 1 sm Jalapeno pepper; seeded and; 1/4 c Extra Virgin Olive Oil; 1/8 ts Celery seed; 1 tb Lime juice; 1/4 c Diced red onion; 1 c Wehani rice; Mixed baby greens; 1 Ripe avocado

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INGREDIENTS

1/4 c Finely chopped cilantro
salt and pepper ; to taste
3 Ripe plum tomatoes; seeded
1 sm Jalapeno pepper; seeded and
1/4 c Extra Virgin Olive Oil
1/8 ts Celery seed
1 tb Lime juice
1/4 c Diced red onion
1 c Wehani rice
Mixed baby greens
1 Ripe avocado

Servings

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). Its 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. Its a nice pairing with the smooth, cool avocado." -- AB Hanneman: Recipes provided by "Ann Burger" on July 30, 1997, Recipe by: Robert Stehling, Chef Posted to MC-Recipe Digest by Kitpath on May 17, 1998

NOTES

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Avocado and Wehani Rice Salad (Hominy Grill)

1/4 c Finely chopped cilantro
 salt and pepper to taste
3 Ripe plum tomatoes; seeded
1 sm Jalapeno pepper; seeded and
1/4 c Extra Virgin Olive Oil
1/8 ts Celery seed
1 tb Lime juice
1/4 c Diced red onion
1 c Wehani rice
 Mixed baby greens
1 Ripe avocado

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). Its 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. Its a nice pairing  with the smooth, cool avocado." -- AB    Hanneman: Recipes provided by "Ann Burger" <www.charleston.net/> on July  30, 1997,     Recipe by: Robert Stehling, Chef    Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 17,  1998

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 4 Servings

Calories: 210
Calories from Fat: 189 (90%)

Amt Per Serving		% DV

	Total Fat 21g	28 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 51.3mg		2 %
Potassium 321.4mg		8 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 4g	16 %
	Sugars, other 2.5g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 210

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