Yield: 12 servings.
3 cups raw wehani rice or long grain brown rice (9 cups cooked)
3 cups plum tomatoes, cut into small dice
3/4 cup diced red onion
3 Tbsp. jalapeño pepper, chopped finely
3/4 cup chopped cilantro
1/4 cup fresh lime juice
3/4 tsp. celery seed
1 tsp. salt
1/2 tsp. freshly ground pepper
3/4 cup olive oil
3 lbs. California avocados (6 avocados), halved
1 gallon mixed baby greens
as needed for garnish, grilled vegetables such as bell pepper, yellow squash, tiny eggplant
Mix cooked rice with next 8 ingredients; thoroughly fold in olive oil. Reserve. Just before service, slice avocado halves 1/4" thick, keeping each half separate. Cover tightly with plastic wrap.
Per order: Line a serving plate with 11/2 cups greens. Top with 1 cup rice salad, then avocado slices from1 avocado half. Garnish plate with grilled vegetables.
Photo Credit: CALIFORNIA AVACADO COMMISSION
Recipe Provided by: Chef Robert Stehling, The Hominy Grill, Charleston, S.C.
