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Crispy Rice Salad Recipe

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Crispy Rice Salad (Vegan) Izy Hossack Top With Cinnamon
Crispy Rice Salad (Vegan) Izy Hossack Top With Cinnamon from topwithcinnamon.com

Description

If you're looking for a light and refreshing salad that's packed with flavor, this crispy rice salad recipe is perfect for you! This salad is a combination of crispy rice, fresh vegetables, and a zesty dressing that makes it a great option for a healthy lunch or dinner.

Prep Time

The prep time for this crispy rice salad recipe is about 30 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

For the salad, you will need:
  • 1 cup of white rice
  • 1 cup of vegetable broth
  • 1 cup of water
  • 1 tablespoon of olive oil
  • 1/2 red onion, diced
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 cup of frozen corn
  • 1/2 cup of frozen peas
  • 1/4 cup of chopped fresh parsley
  • 1/4 cup of chopped fresh cilantro
For the dressing, you will need:
  • 2 tablespoons of olive oil
  • 2 tablespoons of freshly squeezed lime juice
  • 1 tablespoon of honey
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of chili powder
  • Salt and pepper to taste

Equipment

For this recipe, you will need:
  • A medium-sized pot
  • A large skillet
  • A mixing bowl
  • A whisk

Method

1. Rinse the rice thoroughly under cold water and drain. 2. In a medium-sized pot, bring the vegetable broth and water to a boil. 3. Add the rice to the pot, stir to combine, and reduce the heat to low. 4. Cover the pot and let the rice simmer for about 20 minutes or until fully cooked. 5. In a large skillet, heat the olive oil over medium-high heat. 6. Add the diced red onion and minced garlic to the skillet and sauté until fragrant. 7. Add the diced red and yellow bell peppers, frozen corn, and frozen peas to the skillet and cook until the vegetables are tender. 8. Once the rice is fully cooked, add it to the skillet with the vegetables and stir to combine. 9. In a mixing bowl, whisk together the olive oil, freshly squeezed lime juice, honey, ground cumin, chili powder, salt, and pepper. 10. Pour the dressing over the rice and vegetable mixture and toss to combine. 11. Garnish the crispy rice salad with chopped fresh parsley and cilantro.

Notes

This crispy rice salad recipe is best served cold, so be sure to let it chill in the fridge for at least an hour before serving. You can also customize this salad by adding your favorite vegetables or protein.

Nutrition Info

This recipe serves 4 and each serving contains approximately:
  • Calories: 285
  • Protein: 4g
  • Fat: 12g
  • Carbohydrates: 43g
  • Fiber: 4g
  • Sugar: 8g
  • Sodium: 160mg

Recipe Tips

To make this recipe even easier, you can use leftover rice instead of cooking it fresh. You can also add a can of drained and rinsed black beans to the salad to boost the protein content. If you want to make this recipe vegan, simply swap the honey for agave syrup or maple syrup. Enjoy!

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