Main-dish salad
Crispy Rice Salad with Green Kefir Dressing
Small clumps of rice turn crisp in the oven, then meet cool cucumber, avocado and an herb-kefir dressing. Keep the rice separate until the last moment so the first spoonful still crunches.
Make it
Method
- Heat the oven to 200°C, or 180°C fan, and line a large tray.
- Use newly opened ready-cooked rice according to its label, or rice promptly chilled after cooking. Break into small clumps and toss with olive oil and turmeric.
- Bake in one layer for 20 to 25 minutes, turning once, until the edges are golden and dry. Cool for 5 minutes.
- Combine celery, cucumber, onion, avocado, radish, olives, and dill in a large bowl.
- Blend the kefir, chives, basil, lemon juice, and zest until smooth and green.
- When the rice is only slightly warm, toss it with the vegetables and most of the dressing. Divide into bowls and spoon the rest over the top.
Mix soft vegetables with crisp rice
The rice supplies crunch, avocado brings softness, and the cold kefir dressing ties the herbs and vegetables together without making the bowl heavy.
Rice needs prompt cooling
For home-cooked rice, cool quickly, ideally within one hour, refrigerate and use within one day. Reheat only once and until steaming hot throughout. Add it to the salad just before eating; make only the amount you will eat and discard leftover assembled salad. Food Standards Agency rice guidance.
Chickpeas, feta or brown rice
Use brown rice, add roasted chickpeas, or replace olives with crumbled feta.
If the rice is still soft
Separate large clumps and spread the rice more widely. Continue baking if it is still moist, checking often rather than adding a fixed time. Once dressed, rice will soften again; add it at the table.