Crispy Rice Salad by @feelgoodfoodie

≈ 50 min

4 servings

🍚

400 g

Cooked rice

🥣

60 g

Greek yogurt

🫒

45 ml

Olive oil

🫙

2 g

Turmeric

🥕

Mixed vegetables

🍋

45 ml

Lemon juice

🌿

1 g

Oregano

  1. Preheat

    Preheat the oven to 400°F (200°C). Line 1 large baking sheet with parchment paper.

  2. Combine
    • cooked leftover rice
    • Greek yogurt

    Combine 2 cups cooked leftover rice with 1/4 cup Greek yogurt in a large mixing bowl.

  3. Mix
    • olive oil
    • ground turmeric
    • Cooked rice

    Mix 2 tablespoons olive oil and 1/2 teaspoon ground turmeric into the rice until evenly coated.

  4. Spread
    • cooked leftover rice
    • Turmeric

    Spread the turmeric rice mixture in an even layer on the lined baking sheet. Bake for 20 minutes.

  5. Stir
    • cooked leftover rice

    Stir the rice to expose new surfaces. Bake for 15 minutes more, until deeply golden and crisp.

  6. Chop
    • romaine lettuce
    • English cucumber
    • cherry tomatoes

    Chop 4 cups romaine lettuce, 1 English cucumber, 1 cup cherry tomatoes, 1/4 red onion, and 1/2 cup fresh parsley.

  7. Whisk
    • lemon juice
    • olive oil

    Whisk 3 tablespoons lemon juice with 1 tablespoon olive oil in a small bowl.

  8. Whisk
    • dried oregano

    Whisk 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper into the vinaigrette.

  9. Toss
    • romaine lettuce
    • English cucumber
    • cherry tomatoes

    Toss the chopped vegetables and parsley with the lemon oregano vinaigrette in a large mixing bowl.

  10. Top
    • cooked leftover rice
    • Turmeric

    Top the dressed salad with the crispy turmeric rice immediately before serving. Serve while the rice is crisp.

Crispy Rice Salad by @feelgoodfoodie

≈ 50 min

4 servings

🍚

400 g

Cooked rice

🥣

60 g

Greek yogurt

🫒

45 ml

Olive oil

🫙

2 g

Turmeric

🥕

Mixed vegetables

🍋

45 ml

Lemon juice

🌿

1 g

Oregano

Preparation Steps

  1. Step 1/10

    Preheat the oven to 400°F (200°C). Line 1 large baking sheet with parchment paper.

    🍳large baking sheet
    📜parchment paper

  2. Step 2/10

    Combine 2 cups cooked leftover rice with 1/4 cup Greek yogurt in a large mixing bowl.

    🍚cooked leftover rice
    🥣Greek yogurt
    🥣large mixing bowl
    🥄spatula

  3. Step 3/10

    Mix 2 tablespoons olive oil and 1/2 teaspoon ground turmeric into the rice until evenly coated.

    🫒olive oil
    🫙ground turmeric
    🥣large mixing bowl
    🥄spatula

  4. Step 4/10

    Spread the turmeric rice mixture in an even layer on the lined baking sheet. Bake for 20 minutes.

    🍚cooked leftover rice
    🍳large baking sheet
    🥄spatula

  5. Step 5/10

    Stir the rice to expose new surfaces. Bake for 15 minutes more, until deeply golden and crisp.

    🍚cooked leftover rice
    🍳large baking sheet
    🥄spatula

  6. Step 6/10

    Chop 4 cups romaine lettuce, 1 English cucumber, 1 cup cherry tomatoes, 1/4 red onion, and 1/2 cup fresh parsley.

    🥬romaine lettuce
    🥒English cucumber
    🍅cherry tomatoes
    🧅red onion
    🌿fresh parsley
    🔪chef's knife
    🪵cutting board

  7. Step 7/10

    Whisk 3 tablespoons lemon juice with 1 tablespoon olive oil in a small bowl.

    🍋lemon juice
    🫒olive oil
    🥣small bowl
    🥄whisk

  8. Step 8/10

    Whisk 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper into the vinaigrette.

    🌿dried oregano
    🧂kosher salt
    ⚫black pepper
    🥣small bowl
    🥄whisk

  9. Step 9/10

    Toss the chopped vegetables and parsley with the lemon oregano vinaigrette in a large mixing bowl.

    🥬romaine lettuce
    🥒English cucumber
    🍅cherry tomatoes
    🧅red onion
    🌿fresh parsley
    🍋lemon juice
    🫒olive oil
    🌿dried oregano
    🥣large mixing bowl
    🥄spatula

  10. Step 10/10

    Top the dressed salad with the crispy turmeric rice immediately before serving. Serve while the rice is crisp.

    🍚cooked leftover rice
    🥣large mixing bowl
    🥄spatula

Composition

Ingredients

Types

Dairy, Oils, Fruit

Ingredients

Cooked rice, Greek yogurt, Olive oil, Turmeric, Mixed vegetables, Lemon juice, Oregano

Notes

Cooked rice (leftover rice), Mixed vegetables (for the salad, specific vegetables not given), Lemon juice (for the vinaigrette), Oregano (for the vinaigrette)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Egg-Free, Nut-Free, Pescatarian

Calories

340 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 48g, Fat: 14g, Fiber: 5g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 130mg, Iron: 2.5mg, Potassium: 520mg, Sodium: 370mg

Vitamins

Vitamin A: 350µg RAE, Vitamin C: 28mg, Vitamin K: 115µg, Folate: 85µg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large baking sheet, parchment paper, large mixing bowl, small bowl, chef's knife, cutting board, whisk, spatula

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Dinner, Picnic, Potluck, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Persian, Mediterranean

Geographic

Iran, Middle East

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Juicy, Fresh

Flavors

Tangy, Lemony, Herbal, Earthy, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dairy-containing salad out longer than 2 hours), fridge : 3 days (Store salad and crispy rice separately in airtight containers,Add crispy rice only before serving,Re-crisp rice in a 400°F (200°C) oven for 5 to 8 minutes if desired), freezer : 30 days (Freeze only the baked crispy rice in an airtight container,Do not freeze the dressed vegetable salad)