MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Rice Salad
Categories: Roce, Vegetables, Herbs, Squash
Yield: 4 Servings
4 c Cooked long grain rice;
- cooled
2 tb Oil
1 ts Salt
MMMMM--------------------------DRESSING-------------------------------
3 tb Tahini
2 tb Toasted sesame oil
2 tb Canola oil
2 tb Rice wine vinegar
1 tb Soy sauce
1 tb Water
2 ts Mirin (sweet rice wine) or
- honey
2 cl Garlic; thin sliced
Fresh ginger (optional)
MMMMM---------------------------EGGIES--------------------------------
4 c Red or green cabbage;
- shredded
3 Green onions; thin sliced
2 c Carrots; shredded
2 c Cucumber; chopped
1 c Shelled edamame; thawed
MMMMM-------------------------GARNISHES------------------------------
Green onion; sliced
Sesame seeds
Chile crisp
Shichimi togarashi
Seasoning
To make the rice, heat oven to 400°F/205°C. Line a 15x10x1" sheet
pan with parchment paper. In a large bowl, combine rice, oil, and
salt. Spread on prepared baking sheet in an even layer. Bake
15 minutes; flip rice with a spatula. Bake another 15 minutes or
until lightly golden brown around the edges. Let cool.
Meanwhile, to make the dressing, combine tahini, oils, rice wine
vinegar, soy sauce, water, mirin, garlic, and ginger, if desired,
in a high-speed blender; pulse until well-blended.
To make the salad, in a large bowl, toss together cooled rice,
vegetables and dressing. Serve with desired garnishes.
Recipe by Suzanne Podhaizer, St. Johnsbury, Vermont
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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