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
