Ingredients (serves 4)
For the rice:
- 2 cups cooked basmati or jasmine rice
- 3 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 tablespoon maple syrup
- ½ teaspoon salt
- 1 teaspoon garlic powder
For the salad:
- 3 zucchinis (green and yellow if possible for color variety)
- Finely grated lemon zest
- Juice from ¼ lemon
- 2 tablespoons olive oil
- A handful of chopped dill or parsley
- A pinch of salt
Get the Ynetnews app on your smartphone: Google Play: https://bit.ly/4eJ37pE | Apple App Store: https://bit.ly/3ZL7iNv
Preparation
- In a large bowl, mix the cooked rice with olive oil, paprika, maple syrup, salt, and garlic powder.
- Spread the rice on a baking tray lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 10 minutes.
- Stir the rice and return to the oven for another 10 minutes. The rice is ready when golden, crisp, and beautiful.
- Store in an airtight container and use as a topping for salads.
- To make the salad: peel the zucchinis into thin ribbons using a vegetable peeler and place them in a bowl.
- Add lemon zest, lemon juice, olive oil, chopped dill or parsley, and a pinch of salt. Toss gently.
- Sprinkle the crispy rice on top (you don’t need to use all of it—the amount of rice in this recipe is enough for two or more salads. Use it like you would croutons, and save the rest for other salads, like coleslaw). Toss and serve.