skinnymixer's Crispy Rice Salad with honey Lime Dressing
Crunchy, nutty, sweet and salty - this Crispy Rice Salad is delicious!!
Servings: 6
Calories: 269kcal
Equipment
- air fryer or oven
- baking paper
- baking tray
Ingredients
- 200 g basmati rice
- 900 g water
- 3 Tbsp pepitas toasted
- 1 handful baby spinach chopped
- 1 handful fresh flat leaf parsley leaves chopped
- 30 g dried cranberries
- 50-80 g feta crumbled
- 80 g cucumber deseeded and chopped
- 80 g baby tomatoes halved
- 1 small handful fresh mint leaves optional
Honey Lime Dressing
- 3 Tbsp light tasting olive oil
- 1 Tbsp honey local preferred
- 2 Tbsp fresh lime juice
- 2 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Instructions
Thermo cooker
- Add dressing ingredients to mixer bowl and mix for 20 sec/speed 5/MC on. Set aside. If you like a lot of dressing, you may want to double it.
- Without washing the bowl, insert simmering basket and weigh in rice. Rinse rice well. Add water to mixer bowl and insert simmering basket with rice. Cook for 16 min/steaming temp/speed 4/MC on.
- Carefully remove basket. Transfer rice to a flat tray and combine with half the dressing. Spread rice out as flat as possible and place in fridge for 2 hr or until chilled (the longer the better to dry out the rice!).
- To cook in the air fryer, spread rice out on baking paper in air fryer - if needed cook in 2 batches. Cook for 10 min at 200°C. Stir to avoid burning and flatten out again for maximum crispiness. Cook for a further 10 min at 180°C (check at 5 min to ensure not burning rice). Remove and allow to cool.
- To cook in the oven, spread out on a lined baking tray and cook got 40 min at 200°C or until crispy, stirring every 10-15 min. Remove and allow to cool.
- In a salad bowl combine rice and salad ingredients. Pour over remaining dressing and gently combine. NOTE: If entertaining we recommend combining just before serving to keep the rice crispy.
Conventional
- Add dressing ingredients to a bowl and whisk to combine. Set aside. If you like a lot of dressing, you may want to double it.
- Rinse rice well and add to a medium saucepan. Cover with 2 1/2 cups water. Bring to a simmer on medium-high heat, cook for 10 min. Cover, reduce heat to low and simmer for 5 min. Turn off heat and do not open lid!
- Transfer rice to a flat tray and combine with half the dressing. Spread rice out as flat as possible and place in fridge for 2 hr or until chilled (the longer the better to dry out the rice!).
- To cook in the air fryer, spread rice out on baking paper in air fryer - if needed cook in 2 batches. Cook for 10 min at 200°C. Stir to avoid burning and flatten out again for maximum crispiness. Cook for a further 10 min at 180°C (check at 5 min to ensure not burning rice). Remove and allow to cool.
- To cook in the oven, spread out on a lined baking tray and cook got 40 min at 200°C or until crispy, stirring every 10-15 min. Remove and allow to cool.
- In a salad bowl combine rice and salad ingredients. Pour over remaining dressing and gently combine. NOTE: If entertaining we recommend combining just before serving to keep the rice crispy.
Notes
Dairy Free: Replace feta with dairy-free cheese of choice or omit.
Low Carb: Omit rice and dried cranberries. Instead of rice, toss 400 g of small cauliflower florets in half the dressing and air fry until crispy. Replace honey with sugar-free maple syrup.
Paleo: Omit rice and dried cranberries. Instead of rice, toss 400 g of small cauliflower florets in half the dressing and air fry until crispy. Replace honey with maple syrup. Omit feta.
Low Fodmap: Replace honey with maple syrup or rice malt syrup. The dried cranberries are within the limits for servings but don't eat the whole batch!
Nutrition
Calories: 269kcal | Carbohydrates: 36g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 226mg | Potassium: 190mg | Fiber: 2g | Sugar: 7g | Vitamin A: 878IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 1mg