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Crispy rice salad! No voiceover this time because the sounds are just so satisfying.
Cook a bag of Kaizen rice per package instructions. For regular rice, cook 2 cups and mix with 2 tbsp zaatar or Italian seasoning.
In a bowl, mix the cooked rice with 1/4 cup avocado oil.
Spread rice on a parchment-lined baking sheet. Bake at 425°F for 25 minutes, stir, then bake for another 5-10 minutes. Let cool.
For the salad, process 1/3 cauliflower into “snowflakes.” Add 5 sliced Persian cucumbers, chopped parsley, mint, 1/2 diced onion, and 1/2 cup halved tomatoes.
Top with 2 oz feta, zest of 1 lemon, 3-4 tbsp olive oil, juice of 1 lemon, salt, pepper, and 1 tsp Aleppo pepper.
Toss with cooled crispy rice and enjoy!ClipsFood & Drink
