Crispy Rice Salad
Thanks to: Anna Bay
(Serves: Serves: 4 - Prep Time: 5mins - Cook Time: 25mins)
Ingredients
- Crispy rice
- 2 cups of cooked white rice
- 1 tbsp Massel Stock Powder Vegetable Salt Reduced
- 1 tbsp cornflour
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1/2 sweet potato, grated (about 150 grams)
- 2 green onions, finely sliced and separated into whites and greens
- Salad
- 1 clove garlic, peeled
- 1-inch piece of ginger, peeled
- 200 g baby spinach, with 1/2 cup of spinach reserved for the dressing
- 1 avocado, peeled and cubed, with 1/4 of the avocado reserved for the dressing
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp fish sauce
- 1 blood orange, halved. Juice one half and slice one half into thin rounds.
- 1 tbsp black sesame seeds
Method
- Preheat your oven to 225°C fan-forced and line a baking tray. Arrange your oven trays so there is one near the top of the oven, which you will use for the rice.
- To make the crispy rice combine rice, Massel Vegetable Stock Powder, cornflour, sesame oil, fish sauce, grated sweet potato and the whites of the green onions in a bowl, and stir to combine. Spread out on the baking tray and place in the oven. Remove when golden and crispy, about 15 minutes. Let cool for 5 minutes.
- Make a dressing by placing garlic, ginger, 1/2 cup of baby spinach, 1/4 of the avocado, sesame oil, maple syrup, fish sauce and blood orange juice in a blender and blend to combine.
- To serve, place the remaining spinach leaves on a platter and top with crispy rice, avocado pieces, blood orange rounds, finely sliced green onions, black sesame seeds and drizzle with dressing.
Massel products used in this recipe:
