Avocado and Wehani Rice Salad
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Contents |
[edit] Description
[edit] Ingredients
- 9 Cups Cooked Wehani rice or long 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 California avocados, halved
- 4 Mixed baby greens
- Grilled vegetables* - as needed for garnish
- *Such as bell pepper, yellow squash, tiny Eggplant
[edit] Directions
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.
[edit] Other Links
[edit] See also
Categories: Recipes | Avocado Recipes | Lime Recipes | Cilantro Recipes | Squash Recipes | Hass avocado Recipes | Lime juice Recipes | Zucchini Recipes | Sauce tomato Recipes | Wehani rice Recipes | Celery seed Recipes | Sweet pepper Recipes | Brown rice Recipes | Olive oil Recipes | Red onion Recipes | Eggplant Recipes | Pepper Recipes | Cereals Recipes | Salt Recipes | Rice Recipes
