*NEW* CRISPY RICE CUCUMBER SALAD WITH LEMON TAHINI DRESSING

Ingredients

• 2 cups Cooked White Rice (preferably day‑old, rinsed and patted dry)
• 3 tablespoons Olive Oil (for crisping rice)
• 1 cup Cucumber (diced, seedless preferred)
• 1/2 cup Red Bell Pepper (diced)
• 1/2 cup Carrot (julienned or grated)
• 2 tablespoons Fresh Parsley (chopped)
• 1/4 cup Tahini (smooth, well‑stirred)
• 3 tablespoons Lemon Juice (freshly squeezed)
• 1 clove Garlic (minced)
• 1 teaspoon Maple Syrup (optional, for a touch of sweetness)
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare the Rice

   If you haven’t already, cook 2 cups of white rice according to package directions, then spread on a tray to cool and dry for at least 30 minutes (day‑old rice works best).

   Time: PT10M

2. Crisp the Rice

   Heat 3 Tbsp olive oil in a large skillet over medium‑high heat. Add the rice in a thin layer, pressing gently with a spatula. Cook, stirring occasionally, until the rice turns golden and crunchy, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium‑high

3. Make the Lemon‑Tahini Dressing

   In a mixing bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, salt, and pepper. Slowly drizzle in 2‑3 Tbsp water (or more) until the dressing reaches a pourable consistency.

   Time: PT5M

4. Prep the Vegetables

   While the rice crisps, dice cucumber and red bell pepper, grate or julienne the carrot, and chop the parsley.

   Time: PT5M

5. Combine the Salad

   In a large mixing bowl, combine the crispy rice, cucumber, bell pepper, carrot, and parsley. Pour the lemon‑tahini dressing over the top and toss gently until everything is evenly coated.

   Time: PT5M

6. Serve

   Transfer the salad to a serving platter or individual bowls. Serve immediately for maximum crunch, or let sit for up to 15 minutes if you prefer the rice to soften slightly.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g