Zutaten
- 350 g / 12 oz (about 3 cups) cooked basmati or long grain rice
- 20 ml / 4 tsp neutral oil
- 20 ml / 4 tsp soy sauce or tamari
- 1 medium cucumber
- 1 small avocado
- 100 g / 3.5 oz edamame
- 10 radishes
- 200 g / 7 oz tenderstem broccoli
- 2 small spring onions/scallions
- a handful of mint and/or coriander
- 50 g / 1/3 cup toasted peanuts*, roughly chopped
- 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
Zubereitung
- Pre-heat the oven to 200° C / 390° F (no fan), grab a large baking tray and bring a pot of water to a boil.
- Prepare a bowl with cold water and a spider strainer.
- In a mixing bowl combine oil and soy sauce, add cooled rice and toss well.
- Spread the rice on the tray in a single layer and bake for about 30 minutes, giving it a good toss half way through.
- Once crispy, take it out of the oven and allow it to cool down a little - it will get crispier as it cools.
- Cut broccoli into equal, bite-size segments - I cut the florets off as they cook the quickest and cut thick stems in half.
- Once the water comes to a boil, add broccoli and simmer until they retain a little bite - approx.
- 3 minutes.
- As soon as they are ready, fish them out using a wire spoon and plunge them into the bowl with cold water and drain well.
- Bring the pot of water back to a boiling point.
- Once the water comes to a boiling point again, add frozen edamame and cook until tender (about 10 minutes).
- Once tender, drain them and plunge into a bowl with cold water to retain their colour.
- Drain well.
- Dice cucumber and avocado, cut radishes into matchsticks.
- Chop spring onions and herbs very finely.
- Whisk all of the dressing ingredients in a small bowl.
- Combine all veggies, spring onions and herbs in a mixing bowl.
- Stir the dressing through.
- Transfer to a serving platter or divide between bowls.
- Top with cooled down crispy rice and a generous amount roughly chopped of peanuts.
- You may want to serve with tofu when making this crispy rice salad as a main meal, rather than a side salad.
Notizen
Allergenhinweis: Aus den angegebenen Zutaten erkennbar: Gluten, Erdnüsse, Soja, Sesam. Bei zusammengesetzten Produkten bitte zusätzlich die Verpackungskennzeichnung prüfen.