DAY 42 of my salad series is a crispy rice salad using U.S.-grown long grain white rice, which I use because it is high quality, local, and nutrient-rich, contributing more than 15 vitamins and minerals! @USA Rice 🌾🍚 #thinkrice
recipe
1. preheat the oven to 400F
2. cook 1/2 cup U.S.-grown long grain white rice according to package instructions
3. season rice with 1 tsp sesame oil, 1 tsp tamari, and 1 tbsp chili crunch and mix
4. spread rice into a thin layer on a small sheet pan and bake for 30 mins until rice is golden brown and crispy
5. build the salad starting with 1/2 cup chopped cucumber, 1/2 diced avocado, and 1/2 cup crispy rice
6. top with 2 tbsp diced red onion, 2 tbsp feta cheese, 3 tbsp peas, 3 tbsp fresh chopped basil, and 3 tbsp fresh chopped mint
7. for the dressing, whisk together 2 tbsp lemon juice, 1/4 tsp minced garlic, 1/4 tsp dijon, 1/4 tsp honey, 2 tbsp olive oil, and a pinch of sea salt
8. drizzle the dressing on the salad, toss to coat, and enjoy!
Ingredients for the salad
1/2 cup U.S.-grown long grain white rice
1 tsp sesame oil
1 tsp tamari
1 tbsp chili crunch
1/2 cup chopped cucumber
1/2 diced avocado
1/2 cup crispy rice
2 tbsp diced red onion
2 tbsp feta cheese
3 tbsp peas
3 tbsp fresh chopped basil
3 tbsp fresh chopped mint
Ingredients for the dressing
2 tbsp lemon juice
1/4 tsp minced garlic
1/4 tsp dijon
1/4 tsp honey
2 tbsp olive oil
pinch of sea salt
prep time: 10 mins
cook time: 25 mins
serving size: 1
#nutritionbymeagan #saladsthatarentsalads #crispyricesalad
