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

      Title: Crispy Rice Salad
 Categories: Roce, Vegetables, 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 ginger (optional)

MMMMM---------------------------EGGIES--------------------------------
      4 c  Red or green cabbage;
           - shredded
      3    Green onions; thin sliced
      2 c  Carrots; shredded
      2 c  Cucumber; chopped
      1 c  Shelled edamame; thawed

MMMMM-------------------------GARNISHES------------------------------
           Green onion; sliced
           Sesame seeds
           Chile crisp
           Shichimi togarashi
           Seasoning

  To make the rice, heat oven to 400 F/205 C. Line a 15x10x1" 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,
  vegetables and dressing. Serve with desired garnishes.

  Recipe by Suzanne Podhaizer, St. Johnsbury, Vermont

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

  Uncle Dirty Dave's Archives

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