Crispy Rice Salad
A vibrant and crunchy salad made with perfectly baked rice and fresh vegetables, perfect for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Global
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 1 cup rice
- 2 cups water
- 1 tablespoon olive oil
- 1 cup mixed vegetables (bell peppers, cucumbers, carrots)
- 1/4 cup fresh herbs (parsley or cilantro)
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon ginger (grated)
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the rice under cold water and combine it with the water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and water is absorbed.
- Spread the cooked rice on a baking sheet and drizzle with olive oil. Bake for about 20-25 minutes until crispy.
- Chop the mixed vegetables and herbs while the rice is baking.
- Whisk together tahini, maple syrup, grated ginger, and lemon juice in a bowl. Add salt and pepper to taste.
- Allow the rice to cool slightly once crispy.
- Combine the crispy rice, chopped vegetables, and herbs in a large bowl.
- Drizzle the dressing over the salad and toss to combine.
- Serve immediately or store in the refrigerator for later.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, toss ingredients before serving.
Find it online: https://www.zaynkitchen.com/crispy-rice-salad-recipe/