MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Rice Salad
Categories: Roce, Vegetabless, Herbs, Squash
Yield: 4 servings

4 c Cooked long grain rice;
Cooled
2 tb Oil
1 ts Salt

MMMMM--------------------------DRESSING-------------------------------
3 tb Tahini
2 tb Toasted sesame oil
2 tb Canola oil
2 tb Rice wine vinegar
1 tb Soy sauce
1 tb Water
2 ts Mirin (sweet rice wine) or
Honey
2 cl Garlic; thin sliced
Fresh gingerroot; optional

MMMMM---------------------------EGGIES--------------------------------
4 c Shredded red or green
Cabbage
3 Green onions; thin sliced
2 c Shredded carrots
2 c Chopped cucumber
1 c Shelled edamame; thawed

MMMMM-------------------------GARNISHES------------------------------
Sliced green onion
Sesame seeds
Chile crisp
Shichimi togarashi
Seasoning

To make the rice, heat oven to 400ºF/205ºC. Line a 15" X
10" X 1" sheet pan with parchment paper. In a large
bowl, combine rice, oil and salt. Spread on prepared
baking sheet in an even layer. Bake 15 minutes; flip
rice with a spatula. Bake another 15 minutes or until
lightly golden brown around the edges. Let cool.

Meanwhile, to make the dressing, combine tahini, oils,
rice wine vinegar, soy sauce, water, mirin, garlic and
ginger, if desired, in a high-speed blender; pulse until
well-blended.

To make the salad, in a large bowl, toss together cooled
rice, veggies and dressing. Serve with desired
garnishes.

Suzanne Podhaizer, St. Johnsbury, Vermont

Makes: 4 serving

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives
From: Https://Www.Tasteofhome.Com

MMMMM

... "Don't talk childish to me... I'm almost three years old now!" - Neekha
--- MultiMail/Win v0.52
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)