Robby Lozano, the culinary artist, brings us a feast with Emily Nabors Hall, the food stylist, and Prissy Montiel, the prop stylist. Crispy rice is not just a fleeting trend; it’s a delightful treat. It’s perfect for adding a delightful crunch without overwhelming the palate. In this delightful crispy rice salad, crisp cucumbers join forces with juicy mango, edamame, and tender napa cabbage. A rich, sophisticated tahini dressing pairs beautifully with the mix and is welcoming enough to accommodate additional ingredients like salmon or tofu. A sprinkle of fresh cilantro adds a burst of life, though parsley, mint, or basil can step in when needed.
The recipe is brought to us by Liz Mervosh.
For a warm, freshly cooked rice experience, lay out the rice in an even spread on a baking sheet lined with paper towels. Allow the rice to cool completely, ensuring the grains are dry, for about 30 minutes.
Ingredients:
– 3 cups of cooked and cooled long-grain white rice (preferably leftovers)
– 3 tablespoons of olive oil
– 3 tablespoons of soy sauce, split
– 2 1/2 tablespoons of fresh lime juice (from two limes)
– 2 teaspoons of pure maple syrup
– 6 cups of sliced napa cabbage (from one head)
– 2 large mangoes (about 1 pound), peeled and chopped (approximately 3 cups)
– 2 small Persian cucumbers, sliced into rounds (about 1 cup)
– 1 cup of cooked and shelled frozen edamame, thawed
– Chopped fresh cilantro for garnish
Preheat your oven to 425°F with the rack set in the lower third. Lay out a large, rimmed baking sheet with parchment paper. Mix the rice, oil, and one tablespoon of soy sauce on the baking sheet, then spread it evenly. Bake until it turns crisp and golden, for 20 to 25 minutes, stirring every 10 minutes.
While that’s happening, combine tahini, lime juice, two tablespoons of water, maple syrup, and the remaining two tablespoons of soy sauce in a huge bowl. Add the cabbage, mangoes, cucumbers, and edamame to the tahini mixture and give it a good toss. Introduce the crispy rice, and you’re ready to serve, garnished with cilantro.
The dressing can be prepared up to three days in advance and kept in an airtight container in the fridge.
Preheat your oven to 425°F with the rack in the lower third. Prepare the baking sheet with parchment paper. Combine the rice, oil, and one tablespoon of soy sauce on the baking sheet and spread it out. Bake until it’s crisp and golden, stirring every 10 minutes.
Combine tahini, lime juice, two tablespoons of water, maple syrup, and the remaining two tablespoons of soy sauce in a large bowl. Add the cabbage, mangoes, cucumbers, and edamame to the tahini mixture and toss to mix. Stir in the crispy rice. Serve, garnished with cilantro.
The dressing can be made up to three days ahead and stored in an airtight container in the fridge.
