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Ingredientes
- 1 c. Wehani rice
- 3 x Ripe plum tomatoes, seeded and diced
- 1/4 c. Diced red onion
- 1 sm Jalapeno pepper, seeded and diced
- 1/4 c. Finely minced cilantro
- 1/4 c. Extra virgin extra virgin olive oil
- 1 Tbsp. Lime juice
- 1/8 tsp Celery seed Salt and pepper, to taste
- 1 x Ripe avocado Mixed baby greens
Direcciones
- Cook Wehani rice according to directions on package. Spread on baking sheet to cold.
- In large bowl, mix rice with tomatoes, red onion, jalapeno pepper and cilantro. Add in extra virgin 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 you like.
- 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). It's 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. It's a nice pairing with the smooth, cold avocado." - AB
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 165 | 88% |
| Total Fat 18.62g | 23% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 297mg | 8% |
| Total Carbs 6.06g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.14g | 1% |
| Protein 1.24g | 2% |
