Avocado & Wehani Rice Salad

Serves: 
12 servings

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.

Ingredients

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

Steps

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

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources