Crispy Rice Salad

Name: Crispy Rice Salad
Total time: 40 min
Ingredients: 3 cups Rice, cooked; ¼ cups Greek yoghurt; 6 tbsp Olive oil; 1 tsp Turmeric, powder; 1 can Chickpeas; 3 Cucumber; 1 Cherry tomato; ¼ Red onion; ¼ cups Kalamata olive, pitted; ¼ cups Parsley; 3 tbsp Lemon; 1 tsp Dijon mustard; 1 tsp Oregano; ½ tsp Cumin; ½ tsp Salt; ½ tsp Black pepper

By Feelgoodfoodie · 40 min

Ingredients

Rice · cooked3 cups
Greek yoghurt¼ cups
Olive oil6 tbsp
Turmeric · powder1 tsp
Chickpeas1 can
Cucumber3
Cherry tomato1
Red onion¼
Kalamata olive · pitted¼ cups
Parsley¼ cups
Lemon3 tbsp
Dijon mustard1 tsp
Oregano1 tsp
Cumin½ tsp
Salt½ tsp
Black pepper½ tsp

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, mix the cooled cooked basmati rice with the Greek yogurt, olive oil and turmeric powder until evenly coated.
Spread the rice over the lined baking sheet and bake for 30 to 35 minutes, until crispy.
Let the rice cool completely.
In a small bowl or jar, whisk the olive oil, lemon juice, Dijon mustard, oregano, cumin, salt and black pepper into a dressing.
In a large bowl, combine the chickpeas, Persian cucumbers, grape tomatoes, red onion, Kalamata olives and parsley.
Scatter the crispy rice over the salad, pour the dressing on top and toss gently to combine.

Summarized from Feelgoodfoodie's video. Watch it for the details.

Watch the recipe video Open the official recipe

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Download on the App Store Open in the web app