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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: <https://plantbasednews.org/veganrecipes/lunch/
crispy-rice-salad-crunchy-green-vegetables/>

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