Toasted Rice Salad with Vegetables
International
Salads
Calories per Serving
413
Total Calories
2480
Number of people
6-7
Cooking Time
30 Minutes
Recipe Ingredients
Dietary Plans
This recipe is perfect for individuals following these diets:
- Low Fat
- Vegetarian
- Gluten Free
- Lactose Free
Allergy Warning
This recipe contains ingredients that are harmful to those who are allergic to the following foods:
- Leafy Greens
- Vegetables
Rice
2 Cup
Pepper Molasses
1 Tablespoon
Oil
3 Tablespoon
Cucumber
4 Piece
Rocca
1 Bunch
Mint
1 Cup
Coriander
1 Cup
Green Onion
0.5 Cup
Corn
1 Cup
Cherry Tomato
1 Cup
Avocado
1 Cup
Peanuts
0.5 Cup
Soy Sauce
0.25 Cup
Vinegar
0.25 Cup
Brown Sugar
1 Tablespoon
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Cooking Steps
1
Soak the rice, then cook it until fully done.
2
In a bowl, combine the cooked rice with pepper molasses and oil, and mix well.
3
Spread the rice on a baking tray lined with parchment paper and bake for 12 minutes at 180°C, flipping it twice during baking.
4
In another bowl, combine cucumber, corn, tomatoes, parsley, arugula, green onion, mint, and avocado. Mix well.
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