MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Crispy Rice Salad With Crunchy Green Vegetables
Categories: Salads, Vegetarian
     Yield: 4 Servings

     3 tb Coconut oil
   150 g  Cooked rice; cold
     4    Lacinato kale stalks; torn
     2    Scallions; finely chopped
   350 g  Asparagus; finely sliced
          - on the diagonal
    60 g  Roasted and salted cashews
          Salt
          Black pepper; freshly ground
          Olive oil
     2 tb Coconut or rice vinegar
     1 tb Soy sauce
     1 tb Agave syrup
     1    Lime; juice of

 Preparation time: 10 minutes Cooking time: 6 minutes

 Use up leftover rice in this crispy rice salad with crunchy green
 vegetables and salted cashews. The recipe takes only 16 minutes to
 make.

 Start by crisping up the rice. Melt the coconut oil in a frying pan
 (skillet) over a medium heat, then add the rice to the pan.

 Spread it out evenly, pressing it into the oil. Allow to cook
 undisturbed for 6 minutes, checking the bottom so that it doesn't
 burn.

 Remove from the heat and cover with a lid. Leave to sit for 5
 minutes. This will help with removing the rice.

 Whisk together the dressing ingredients in a large bowl, then add the
 cavolo nero.

 Massage with your hands to soften it a little and then add the spring
 onions and asparagus.

 Crumble the rice into the bowl and toss to coat.

 Taste and adjust the seasoning.

 Finally, add the cashews and serve.

 Recipe by Plentiful by Denai Moore

 Recipe FROM: <https://plantbasednews.org/veganrecipes/lunch/
 crispy-rice-salad-crunchy-green-vegetables/>

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.