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 either spring onions OR cucumber (depending on your Oddbox delivery date). Tossed in a punchy, umami-rich Miso & Sesame dressing. Perfect as a light meal, or power it up with your favourite protein: a jammy egg, golden tofu, or shredded chicken.
Substitutes:
- No tenderstem broccoli? Try green beans or broccoli instead.
- No carrots? Swap for cucumber, radishes or some thinly sliced cabbage.
- No pink jumbo spring onions? Regular spring onions work just as well.
- No basmati rice? Any rice will work well here. Leftover rice is even better as it will be drier, which means it will crisp up better.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients:
300 g basmati rice (or 4 portions of cooked rice of choice)
300 tender broccoli heads (chopped)
3 carrots
2 jumbo spring onions (or cucumber - depending on delivery week)
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 using onion, dice the bulb of the jumbo spring onion. If using cucumber, chop into small pieces.
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 (or chopped cucumber) and steamed tenderstem broccoli to a large bowl. Add the crispy rice and 6 tbsp of the Miso & Sesame Dressing and gently toss everything together.
Divide between four bowls and finish with an extra drizzle of Miso & Sesame Dressing. Enjoy!
