Crispy Rice Salad with Miso & Sesame Dressing
This vibrant, crispy salad features golden, oven-baked crispy rice mixed with a medley of crispy carrots, tenderstem broccoli, and spring onions. Tossed in a punchy, umami-rich Miso & Sesame dressing. Perfect as a light meal, or power it up with your favorite protein: a jammy egg, golden tofu, or shredded chicken.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients:
400 g basmati rice
300 Tender broccoli heads (chopped)
3 carrots
2 Jumbo Spring Onion
4 tbsp olive oil
8 tbsp All Dressed Up Miso & Sesame Dressing
salt & pepper
Recipe:
Preheat the oven to 200°C fan/180c conventional/375°F. Or preheat the airfryer to 200°C. If using freshly cooked rice (instead of leftover rice) cook the basmati rice according to the packet instructions. Once cooked, drain well and leave to steam dry for a few minutes. Spread the rice out onto a large lined baking tray and leave to cool slightly.
Meanwhile, prepare the vegetables. Cut the tenderstem broccoli into smaller pieces. Using a vegetable peeler, shave the carrots into thin ribbons. If you’d prefer more onion in the recipe - dice the bulb of the jumbo spring onion. Otherwise, thinly slice the green stalks (like a standard spring onion).
Drizzle the cooked rice with the olive oil, season with salt and pepper and toss well to coat. Spread it out into a single layer, then roast for 20–25 minutes, tossing halfway through, until golden and crispy.
While the rice cooks, steam the tenderstem broccoli for 3–4 minutes until just tender. Drain and leave to cool slightly.
Add the carrots, spring onions and roasted tenderstem broccoli to a large bowl. Add the crispy rice and 6 tbsp of the Miso Vinaigrette and gently toss everything together.
Divide between four bowls and finish with an extra drizzle of Miso & Sesame Dressing. Enjoy!
