Description
Crispy rice salad is a vibrant, flavorful dish that combines crunchy baked rice with fresh vegetables, herbs, and a tangy dressing. Perfect as a light main or a side, this gluten-free and vegan recipe showcases a delightful mix of textures and bold tastes, making great use of leftover rice with a simple baking technique.
Ingredients
Scale
Rice and Seasoning
- 350 g / 12 oz (about 3 cups) cooked basmati or long grain rice
- 20 ml / 4 tsp neutral oil (for rice)
- 20 ml / 4 tsp soy sauce or tamari (for rice)
Vegetables
- 1 medium cucumber
- 1 small avocado
- 100 g / 3.5 oz edamame (frozen)
- 10 radishes
- 200 g / 7 oz tenderstem broccoli
- 2 small spring onions/scallions
Herbs and Nuts
- A handful of mint and/or coriander
- 50 g / 1/3 cup toasted peanuts*, roughly chopped
Dressing
- 10 ml / 2 tsp toasted sesame oil or chilli oil, or both
- 15 ml / 1 tbsp neutral oil, like grapeseed
- 20 ml / 1.5 tbsp soy sauce or tamari, more to taste
- 10 ml / 2 tsp maple syrup
- 15 ml / 1 tbsp rice wine vinegar
Instructions
- Preheat and Prepare Rice: Pre-heat the oven to 200° C / 390° F (no fan). Place a large baking tray in the oven to warm slightly. Combine 20 ml neutral oil and 20 ml soy sauce or tamari in a mixing bowl. Add the cooked, cooled basmati or long grain rice and toss well to coat evenly.
- Bake the Rice: Spread the coated rice evenly on the baking tray in a single layer. Bake for about 30 minutes, stirring and tossing the rice halfway through to ensure even crispiness. Once crispy and golden, remove from the oven and let cool slightly; the rice will crisp up further as it cools.
- Prepare Broccoli: Cut the tenderstem broccoli into bite-sized pieces, separating florets from thicker stems by halving the stems. Bring a pot of water to a boil. Add the broccoli and simmer for approximately 3 minutes until just tender but still crisp. Remove with a spider strainer and immediately transfer to a bowl of cold water to stop cooking and retain color. Drain well.
- Cook Edamame: Bring the pot of water back to a boil. Add frozen edamame and cook for about 10 minutes until tender. Drain and plunge into cold water to cool and keep their vibrant green color, then drain well.
- Prepare Vegetables and Herbs: Dice the cucumber and avocado into bite-sized pieces. Cut radishes into matchsticks. Finely chop the spring onions and a handful of mint and/or coriander.
- Make the Dressing: In a small bowl, whisk together the toasted sesame oil or chili oil, neutral oil (grapeseed or similar), soy sauce or tamari, maple syrup, and rice wine vinegar until well combined.
- Assemble the Salad: In a large mixing bowl, combine the broccoli, edamame, cucumber, avocado, radishes, spring onions, and herbs. Toss gently with the dressing to coat all ingredients evenly.
- Serve: Transfer the dressed vegetables to a serving platter or individual bowls. Top generously with the cooled crispy baked rice and sprinkle with roughly chopped toasted peanuts. Optional: Serve with tofu to make this a more substantial main meal.
Notes
- This salad is an excellent way to use leftover cooked rice, transforming it into a crispy, crunchy topping that adds texture and flavor.
- Make sure to cool the rice slightly after baking to allow it to crisp up fully.
- This recipe is vegan, gluten-free, and can easily be adjusted to suit different dietary needs.
- Use gluten-free tamari if avoiding gluten.
- Serve as a side salad or add protein like tofu for a complete meal.
Nutrition
- Serving Size: 1 serving (approximately 1/3 of recipe)
- Calories: 382
- Sugar: 5.3 g
- Sodium: 615 mg
- Fat: 21.7 g
- Saturated Fat: 2.85 g
- Unsaturated Fat: 18.8 g
- Trans Fat: 0 g
- Carbohydrates: 39.2 g
- Fiber: 6.6 g
- Protein: 10.9 g
- Cholesterol: 0 mg
