Crispy Rice Salad With Chicken Bone Broth
GLUTEN FREE
Time to rice and shine – and trust us, you’ll be shining (and craving this dish) for weeks to come. This Crispy Rice Salad checks all the boxes, crunchy roasted rice, fresh veggies, and chunks of smoked salmon tossed in a tangy sesame dressing. Plus, with the addition of Chicken Bone Broth Miso Ramen for a savoury depth plus gut and immunity support, it’s the kind of bowl you’ll crave again and again.
3 hours Ready in
4 serves Serves
Not too tricky Difficulty
1 ½ cups long grain rice, cooked and cooled 1 tbsp Chicken Bone Broth Miso Ramen 1 tbsp sesame oil 1 tbsp tamari 1 tsp rice wine vinegar 1 tsp maple syrup 2 tbsp tamari ½ cup Japanese mayonnaise ½ tbsp sesame oil 3 pieces of smoked salmon, broken into chunks 1 large cucumber, sliced 1 ½ cups edamame 3 spring onions, finely chopped Coleslaw mix ½ cup nuts, we used toasted peanuts and pepitas Ingredients
Method 1.
Cook rice to packet instructions, cool and refrigerate for 2 hours Preheat the oven to 200C. Combine rice with 1 tbsp Chicken Bone Broth, 1 tbsp sesame oil and 3 tsp tamari. Spread rice in a thin layer on a prepared baking sheet and roast for 30-40 minutes, turn the rice every 10 minutes. Allow to cool slightly Make the dressing by combining 1 tsp rice wine vinegar, 1 tsp maple syrup, 1 tbsp tamari, ½ cup Japanese mayonnaise and ½ tbsp sesame oil Add salad ingredients to a bowl with crispy rice and pour over dressing, toss to combine.
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NUTRA ORGANICS ® PRODUCT
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