Description
This crispy rice salad is a vibrant and crunchy dish featuring oven-baked crispy basmati rice, tenderstem broccoli, edamame, fresh cucumber, radishes, avocado, and a flavorful sesame-soy dressing. Tossed with fresh herbs and topped with toasted peanuts, it’s a refreshing and textural delight perfect as a light main or side salad.
Ingredients
Rice and Dressing
- 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)
- 10 ml / 2 tsp toasted sesame oil or chili oil, or both
- 15 ml / 1 tbsp neutral oil (like grapeseed) (for dressing)
- 20 ml / 1.5 tbsp soy sauce or tamari, more to taste (for dressing)
- 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 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. Bring a pot of water to a boil, and have a bowl with cold water and a spider strainer ready for blanching vegetables.
- Crisp the Rice: In a mixing bowl, combine 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 crispiness. Remove from oven and let cool slightly to become crunchier.
- Blanch Broccoli: Cut broccoli into bite-sized pieces, separating florets from stems. Once the water is boiling, add broccoli and simmer for about 3 minutes until tender yet still crisp. Quickly remove with a wire spoon and plunge into cold water to stop cooking and preserve color. Drain well.
- Cook Edamame: Bring water back to a boil and add frozen edamame. Cook for about 10 minutes until tender. Drain and immediately place in cold water to cool and retain vibrant color. Drain well.
- Prepare Fresh Vegetables: Dice cucumber and avocado into bite-sized pieces. Cut radishes into matchsticks. Finely chop spring onions and herbs (mint and/or coriander).
- Make Dressing: In a small bowl, whisk together toasted sesame oil or chili oil, neutral oil, soy sauce or tamari, maple syrup, and rice wine vinegar until well combined.
- Combine Salad: In a large mixing bowl, combine all the prepared vegetables, spring onions, and herbs. Pour the dressing over and toss gently to coat evenly. Transfer the mixture to a serving platter or divide into individual bowls.
- Finish and Serve: Top the salad with the cooled crispy rice and a generous handful of roughly chopped toasted peanuts. For a heartier meal, consider serving with tofu alongside.
Notes
- The rice crisps up more as it cools after baking—allow it to rest briefly before assembling the salad.
- Using basmati or long grain rice works best to achieve the desired crispy texture.
- Substitute peanuts with toasted cashews or almonds if preferred or for allergy considerations.
- Adjust the dressing seasoning to taste, adding more soy sauce or maple syrup as needed.
- This salad can be made ahead by preparing the crispy rice and blanching vegetables in advance; assemble just before serving to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
