The article discusses the versatile ingredient of crispy rice, especially in the context of salads. It highlights Alexa Weibel's recipe combining crispy rice with halloumi, an acidic ginger-lime vinaigrette, and other vibrant ingredients. The author notes that crispy rice, made from reheated leftover rice, provides a delightful texture. Furthermore, the recipe can easily be adapted for a vegan diet by substituting halloumi with avocado and incorporating protein like seared tofu, enhancing both richness and sustenance in the dish.
Crispy rice, cooked again in fat until it's singed and crunchy, adds texture to salads, serving as a delightful alternative to traditional croutons or nuts.
Alexa Weibel's crispy rice salad combines turmeric-stained crispy rice, pickled onion, squeaky halloumi, and arugula, highlighted with a zesty ginger-lime vinaigrette for vibrancy.
Collection
[
|
...
]