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–+ servings

Gluten-Free Crispy Rice Salad

Servings 3 people
Prep Time 10 minutes
Cook Time 30 minutes
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Equipment

  • 1 oven
  • 1 sheet of parchment paper

Ingredients

For the salad:

  • ⅓ cup chopped cucumber
  • ⅓ cup shelled edamame

For the crispy rice:

  • 2 cups white rice
  • 1 tbsp tamari

Ingredients - Creamy Peanut Sauce

  • 3 tbsp peanut butter
  • 1/4 cup water
  • 1 clove garlic crushed
  • 2 tsp ginger grated
  • 1 tsp rice vinegar
  • 1-2 tsp toasted sesame oil

Instructions

  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Combine the crispy rice ingredients in a large bowl and mix thoroughly.
  • Spread the rice on the baking sheet and bake for 30 minutes, taking it out halfway through to stir.
  • As the rice bakes, prepare the sauce by mixing the ingredients for the Creamy Peanut Sauce.
  • To prepare the edamame, just pour hot water over them and allow them to sit for about five minutes to soften.
  • Combine all the salad ingredients in a large bowl, then add the crispy rice and peanut sauce. Mix thoroughly and serve.