Description
This Mediterranean Crispy Rice Salad is a vibrant and flavorful dish combining crunchy oven-toasted rice with fresh vegetables, herbs, tender chicken, olives, and a creamy green tahini dressing. It offers a delightful mix of textures and a perfect balance of spicy, tangy, and savory flavors, ideal for a light lunch or dinner.
Ingredients
Scale
Rice and Crispy Rice Base
- 2 cups cooked rice (or 2/3 cup uncooked long-grain rice)
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
Salad Ingredients
- 1 cucumber, diced
- 1/3 cup pomegranate seeds
- Handful of mint leaves, chopped
- Handful of flat-leaf parsley, chopped
- ½ cup olives, chopped
- 2 cooked chicken breasts, chopped or shredded
- 3 scallions, chopped
- ½ cup feta, crumbled
- 1/3 cup dried cranberries
- 1/4 cup chopped almonds (or dukkah)
Green Tahini Dressing
- ½ cup tahini
- ½ cup chopped flat-leaf parsley leaves
- 3 garlic cloves, crushed
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 cup water
Instructions
- Cook the rice: If not using leftover rice, add 2/3 cup of uncooked rice and 1 cup water to a small pot with a lid. Bring to a boil over high heat until foamy bubbles appear, then cover, reduce to low, and cook for 12 minutes. Remove from heat and steam with the lid on for another 10 minutes. Fluff with a fork, spread on a parchment-lined tray, and refrigerate for at least 10 minutes to cool.
- Prepare crispy rice: Preheat oven to 400°F (200°C). Transfer cooled rice to the parchment-lined tray. Mix in 1 tablespoon harissa paste and 1 tablespoon olive oil, spreading the rice evenly in a thin layer. Roast for 25–30 minutes, checking at 15 and 20 minutes and rotating the tray if necessary to prevent burning, until the rice is crispy and golden around the edges.
- Make green tahini dressing: Combine ½ cup tahini, ½ cup chopped parsley, 3 crushed garlic cloves, 3 tablespoons lemon juice, 1 teaspoon salt, and ½ cup water in a food processor or blender. Blend until smooth and creamy, like double cream. Add more water if needed to thin the dressing.
- Assemble the salad: In a large bowl, combine diced cucumber, pomegranate seeds, chopped mint, flat-leaf parsley, chopped olives, chicken, scallions, crumbled feta, dried cranberries, and chopped almonds. Add the crispy rice on top, then pour about half the dressing over the salad and mix well to combine. Drizzle additional dressing when serving.
Notes
- Use leftover rice for convenience, or freshly cooked cooled rice to achieve the best texture for crisping.
- Keep an eye on the rice while baking as it can burn easily; rotate the tray if your oven cooks unevenly.
- You can substitute chicken with a plant-based protein to make it vegetarian-friendly (omit feta if fully vegan).
- The harissa paste adds spice and depth, so adjust the amount according to your heat preference.
- The salad is ideal served immediately to enjoy the crispy texture, but leftovers can be stored refrigerated and reheated gently.
