Description
Crispy Rice Salad with Cucumbers and Herbs is a refreshing and vibrant dish that perfectly balances crunchy toasted rice with cool cucumbers and fragrant herbs. Drizzled with zesty lemon dressing, this salad is an ideal choice for light lunches or as a stunning side at dinner parties. Quick to prepare and customizable, it’s sure to impress your guests while adding a burst of flavor to your meal prep routine.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup diced cucumbers (Persian or English)
- ½ cup chopped fresh herbs (parsley, mint, cilantro)
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Dice the cucumbers and chop the herbs.
- Crisp the rice: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Spread the cooked rice evenly in the pan and cook without stirring for about 5 minutes until golden brown, flipping sections occasionally for even crispiness.
- Combine: Transfer the crispy rice to a mixing bowl, add diced cucumbers and chopped herbs.
- Dress: Drizzle with remaining olive oil and lemon juice, then season with salt and pepper. Gently toss everything together.
- Chill or serve: Enjoy the salad warm or refrigerate for an hour if you prefer it cold.
- Serve: Plate the salad and garnish with extra herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mixed
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 270
- Sugar: 2g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg