Crispy Reissalat: A Crunchy Delight with Fresh Ingredients!
This Crispy Reissalat is a vibrant and refreshing dish that combines crunchy vegetables with perfectly baked basmati rice. It’s not just a meal; it’s a delightful experience that brings back memories of carefree summer days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Cooking
- Cuisine: Asian
Ingredients
Scale
- 500 g cooked basmati rice
- 2 tbsp oil
- 2 tbsp chili sauce
- 1 tsp sweet paprika
- 1 tsp salt
- 1 cucumber
- 2 spring onions
- 1 avocado
- 150 g feta cheese
- 200 g edamame
- 3 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp maple syrup
- honey
Instructions
- Preparation of the rice (30 minutes): Cook 500 g basmati rice according to the package instructions. Make sure not to overcook the rice; it should be fluffy and not sticky.
- Let the rice cool (5-10 minutes): Spread the cooked rice on a large baking sheet or in a shallow bowl to cool faster. The ideal consistency is slightly warm but not hot.
- Prepare the vegetables (10 minutes): Meanwhile, dice 1 cucumber, 2 spring onions, and 1 avocado into small cubes. Ensure the vegetables are cut evenly for good distribution in the salad.
- Cook the edamame (5 minutes): In a small pot, bring water to a boil and add 200 g edamame. Cook for about 5 minutes until tender. Then drain and let cool.
- Season the rice (5 minutes): In a large bowl, mix the cooled rice with 2 tbsp oil, 2 tbsp chili sauce, 1 tsp paprika, 1 tsp salt, 3 tbsp soy sauce, 1 tbsp vinegar, and 1 tbsp maple syrup. Stir well until the rice is evenly seasoned.
- Add vegetables and feta (5 minutes): Add the diced vegetables (cucumber, spring onions, avocado), 150 g feta, and the cooled edamame to the rice. Gently mix everything to avoid mashing the ingredients.
- Serve (5 minutes): The Crispy Reissalat is now ready to serve! You can plate it directly in a bowl or portion it onto plates. Garnish the salad with fresh herbs or a squeeze of lemon for extra freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: To avoid sticky rice, ensure it cools well after cooking. You can substitute cucumber with zucchini or avocado with hummus for a creamy touch. Feel free to adjust the vegetable quantities based on personal taste or seasonality.