Subj : Crispy Rice Salad With Crunchy Green Vegetables To : All From : Ben Collver Date : Thu Mar 20 2025 11:15:15 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Rice Salad With Crunchy Green Vegetables Categories: Salads, Vegetarian Yield: 4 Servings 3 tb Coconut oil 150 g Cooked rice; cold 4 Lacinato kale stalks; torn 2 Scallions; finely chopped 350 g Asparagus; finely sliced - on the diagonal 60 g Roasted and salted cashews Salt Black pepper; freshly ground Olive oil 2 tb Coconut or rice vinegar 1 tb Soy sauce 1 tb Agave syrup 1 Lime; juice of Preparation time: 10 minutes Cooking time: 6 minutes Use up leftover rice in this crispy rice salad with crunchy green vegetables and salted cashews. The recipe takes only 16 minutes to make. Start by crisping up the rice. Melt the coconut oil in a frying pan (skillet) over a medium heat, then add the rice to the pan. Spread it out evenly, pressing it into the oil. Allow to cook undisturbed for 6 minutes, checking the bottom so that it doesn't burn. Remove from the heat and cover with a lid. Leave to sit for 5 minutes. This will help with removing the rice. Whisk together the dressing ingredients in a large bowl, then add the cavolo nero. Massage with your hands to soften it a little and then add the spring onions and asparagus. Crumble the rice into the bowl and toss to coat. Taste and adjust the seasoning. Finally, add the cashews and serve. Recipe by Plentiful by Denai Moore Recipe FROM: MMMMM .