المكونات
- Spinneysfood Basmati Rice 200g
- Chilli oil 3 tbsp
- Soya sauce 2 tbsp
- Spinneysfood Organic Maple Syrup 1 tbsp + 1 tsp
- Lemon 1
- Tahini 2 tbsp
- Avocado 1
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Spinneysfood Bottled Drinking Water 2-3 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Edamame beans from Spinneys deli 100g
- Roasted peanuts 50g
- Spinneysfood Fresh Dill A handful
- Spinneysfood Microgeens A handful
Nutrition (Per serving)
- سعرات حرارية 472
- دهون 22g
- المشبعة 3g
- بروتين 13g
- الكربوهيدرات 58g
- السكريات 5g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Crispy rice salad with edamame, peanuts and avocado-tahini drizzle
Other 15 Mins Prep · 20 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
- Cook the rice according to package instructions. Allow to cool and dry out in the fridge for one hour.
- Mix the cooked rice with the chilli oil, soya sauce and 1 tbsp maple syrup until evenly coated. Spread the rice on the baking tray and bake for approx. 15-20 minutes, stirring occasionally, until the rice becomes crispy and golden.
- Meanwhile, prepare the sauce. Juice the lemon and add to a blender along with the tahini, avocado, olive oil, 1 tsp maple syrup and water. Blend until smooth then season with salt and pepper.
- Once the rice is crispy, transfer it to a large serving bowl. Add the edamame beans over the rice and drizzle generously with the avocado-tahini sauce. 6 Scatter over the roasted peanuts followed by a handful of fresh dill and microgreens before serving.