Avocado & Wehani Rice Salad
This fresh salad brings the best of California with Wehani rice, which was developed from basmati rice. It also features fresh lime, California avocados and plum tomatoes.
9 cups cooked Wehani or long-grain brown rice
3 cups plum tomatoes, small dice
3⁄4 cup red onion, diced
3 tbsp. jalapeño, chopped finely
3⁄4 cup cilantro, chopped
1⁄4 cup fresh lime juice
3⁄4 tsp. celery seed
1 tsp. salt
1⁄2 tsp. freshly ground black pepper
3⁄4 cup olive oil
6 California avocados, halved
1 gal. mixed baby greens
Grilled vegetables, such as peppers, yellow squash or tiny eggplant for garnish
1. Mix cooked rice with next 8 ingredients. Add olive oil; fold in thoroughly. Set aside.
2. Slice avocado halves into ¼-in. slices, keeping each half separate. Cover tightly with plastic wrap until service.
3. To serve, line plate with 1½ cups greens. Top with 1 cup rice salad, then add avocado slices from one half. Garnish plate with grilled vegetables.
Recipe by California Avocado Commission