Crispy Rice Salad

Ingredients

• 2 cups Cooked Rice (day‑old, chilled)
• 0.5 cup Plain Greek Yogurt (full‑fat for best crispness)
• 4 tablespoons Olive Oil (extra‑virgin, divided)
• 1 teaspoon Ground Turmeric (freshly ground)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 medium Cucumber (seedless, diced)
• 1 cup Cherry Tomatoes (halved)
• 0.25 small Red Onion (thinly sliced)
• 0.5 large Bell Pepper (any color, diced)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Dried Oregano (Greek oregano preferred)
• 1 teaspoon Honey (optional, to balance acidity)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat fully.

   Time: PT5M

   Temperature: 425°F

2. Make Yogurt‑Turmeric Coating

   In a mixing bowl, whisk together the Greek yogurt, 2 Tbsp olive oil, turmeric, salt, and black pepper until smooth.

   Time: PT3M

3. Coat the Rice

   Add the day‑old rice to the bowl and toss gently until every grain is evenly coated with the yogurt mixture.

   Time: PT3M

4. Spread on Baking Sheet

   Evenly spread the coated rice in a thin layer on a parchment‑lined baking sheet.

   Time: PT2M

5. Bake the Rice

   Bake for 15‑20 minutes, stirring once halfway through, until the top is golden brown and crisp.

   Time: PT20M

   Temperature: 425°F

6. Prepare the Salad Vegetables

   While the rice bakes, dice the cucumber, halve the cherry tomatoes, slice the red onion, and dice the bell pepper.

   Time: PT5M

7. Make Lemon‑Oregano Vinaigrette

   In a small bowl, whisk together lemon juice, dried oregano, 2 Tbsp olive oil, a pinch of salt, pepper, and honey if using.

   Time: PT2M

8. Toss Salad

   Place the chopped vegetables in a salad bowl, pour the vinaigrette over them, and toss gently. Sprinkle chopped parsley on top.

   Time: PT2M

9. Cool Rice Slightly

   Remove the baked rice from the oven and let it rest for 2 minutes; it will continue to crisp as it cools.

   Time: PT2M

10. Serve

    Divide the salad among serving bowls and sprinkle the hot crispy rice on top just before eating.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g