Crispy Rice Salad
Use leftover wild rice to add texture and flavor to a simple green salad with roasted carrots and tangy lemon parmesan vinaigrette. These elements can be prepped ahead for quick assembly for your holiday meal but are easy enough for a weeknight family dinner.
Ingredients
For the Salad Base
- 6 cups spring green salad mix
- 1 cup leftover cooked rice We love using wild rice for this recipe but any grain will do.
- 2 tbsp olive oil
For the Roasted Carrots
- 6 carrots peeled and sliced on the diagonal to make long "coins"
- 1 tbsp olive oil
- 1/2 tsp garlic salt
- 1/2 tsp roasted red pepper flakes
- Sprinkle of kosher salt and fresh cracked pepper
For the Dressing
- 1 lemon
- 1/4 cup olive oil
- 2 tbsp grated parmesan
- Kosher salt and pepper to taste
Instructions
Prepare the Roasted Carrots
- Preheat the oven to 400°F.
- Toss the carrots with the olive oil on a large baking sheet. Arrange them in a single layer. Sprinkle the seasonings over the top.
- Bake for 20 minutes. No tossing or flipping is necessary. The carrots should be fork-tender. You can time serving the salad when they are hot from the oven or you can let them cool to room temperature.
Prepare the Crispy Rice
- Once the carrots are in the oven, place a large skillet over medium heat. Add 2 tablespoons of olive oil to the skillet.
- If your leftover rice is still cold from the fridge, microwave it on HIGH for 1 minute so that it doesn't steam in the pan as it warms up. Add the rice to the hot oil in the skillet and break up any clumps with a spoon. Toss the rice in the oil until it is evenly coated and then let it sit and cook to crisp up.
- Do not over stir the rice. Spread it into an even layer over the pan and let it sit for several minutes. Then stir and spread again, letting it sit for another few minutes.
- The rice will eventually start to sizzle and crisp up. When you see crunchy, browned bits of rice when stirring, remove the skillet from the heat and let the rice slightly cool. This will take about 15 - 20 minutes, depending on your rice but will likely be done before the carrots in the oven.
Prepare the Dressing
- Squeeze the juice from the lemon into a glass measuring cup. Add the grated parmesan cheese and olive oil. Use an immersion blender to whisk it together until creamy and thick. Add a sprinkle of salt and pepper and then taste the dressing with a leaf from the salad mix. Adjust the seasonings to taste.
Assemble the Salad
- If you don't want your salad greens to wilt, it is best to let the roasted carrots and rice cool slightly before assembling. (See Notes Below.)
- Place the salad greens in a serving bowl. Add the carrots and rice. Toss with a drizzle of the dressing and serve.
Recipe Notes
Variation:
Spring mix salad greens are best served with cooled rice and carrots. However, if you prefer to use baby spinach, you could toss the hot carrots and rice and serve this as a warm side dish with slightly wilted greens.