Description
A vibrant and healthy crispy rice salad featuring baked basmati rice, tenderstem broccoli, edamame, fresh cucumber, avocado, and radishes, tossed in a flavorful soy and sesame dressing and topped with toasted peanuts for a satisfying crunch. Perfect as a light meal or a side dish.
Ingredients
Rice and Dressing
- 350 g / 12 oz (about 3 cups) cooked basmati or long grain rice
- 20 ml / 4 tsp neutral oil (e.g., grapeseed or vegetable oil)
- 20 ml / 4 tsp soy sauce or tamari
- 10 ml / 2 tsp toasted sesame oil or chili 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
Vegetables and Herbs
- 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
- A handful of fresh mint and/or coriander
Garnish
- 50 g / 1/3 cup toasted peanuts, roughly chopped
Instructions
- Preheat and prepare: Preheat your oven to 200° C / 390° F (no fan). Prepare a large baking tray for the rice and bring a pot of water to a boil. Have a bowl of cold water and a spider strainer ready for blanching vegetables.
- Bake the rice: In a mixing bowl, combine the neutral oil and soy sauce. Add the cooled, cooked rice and toss well to coat evenly. Spread the rice on the baking tray in a single layer. Bake for about 30 minutes, tossing the rice halfway through to ensure even crisping. After baking, remove from the oven and let it cool slightly; the rice will become crispier as it cools.
- Cook broccoli: Cut the tenderstem broccoli into bite-size pieces, separating florets from thicker stems. Once the water is boiling, add the broccoli and simmer for approximately 3 minutes until tender but still crisp. Immediately transfer the broccoli to the cold water bowl using a wire spoon to stop cooking, then drain thoroughly.
- Cook edamame: Bring the pot of water back to a boil. Add the frozen edamame and cook for about 10 minutes until tender. Drain and plunge into the cold water bowl to keep their bright color. Drain well once cooled.
- Prepare fresh vegetables: Dice the cucumber and avocado into bite-sized pieces. Cut the radishes into matchsticks. Finely chop the spring onions and herbs.
- Make dressing: In a small bowl, whisk together the toasted sesame oil (or chili oil), neutral oil, soy sauce, maple syrup, and rice wine vinegar until well combined.
- Combine salad: In a large mixing bowl, combine the blanched broccoli, cooked edamame, diced cucumber, avocado, radishes, spring onions, and herbs. Pour the dressing over the salad and toss gently to coat everything evenly. Transfer the salad to a serving platter or divide it between individual bowls.
- Serve with crispy rice and peanuts: Top the dressed salad with the cooled, crispy baked rice and generously sprinkle with the roughly chopped toasted peanuts. For a more substantial meal, serve alongside or topped with tofu.
Notes
- Ensure the rice is fully cooled before tossing with oil and soy sauce to achieve maximum crispiness when baking.
- The addition of tofu can make this salad a fulfilling main dish.
- Adjust the amount of soy sauce or tamari in the dressing to your taste, especially if you prefer a lower sodium option.
- Chilling the cooked vegetables in cold water immediately after boiling preserves their bright color and crunchiness.
- You can substitute herbs according to preference, such as using just mint or coriander or mixing both.
