CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 5705a6d7   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Crispy Rice Salad   
    Categories: Roce, Vegetabless, Herbs, Squash   
         Yield: 4 servings   
       
         4 c  Cooked long grain rice;   
              Cooled   
         2 tb Oil   
         1 ts Salt   
      
   MMMMM--------------------------DRESSING-------------------------------   
         3 tb Tahini   
         2 tb Toasted sesame oil   
         2 tb Canola oil   
         2 tb Rice wine vinegar   
         1 tb Soy sauce   
         1 tb Water   
         2 ts Mirin (sweet rice wine) or   
              Honey   
         2 cl Garlic; thin sliced   
              Fresh gingerroot; optional   
      
   MMMMM---------------------------EGGIES--------------------------------   
         4 c  Shredded red or green   
              Cabbage   
         3    Green onions; thin sliced   
         2 c  Shredded carrots   
         2 c  Chopped cucumber   
         1 c  Shelled edamame; thawed   
      
   MMMMM-------------------------GARNISHES------------------------------   
              Sliced green onion   
              Sesame seeds   
              Chile crisp   
              Shichimi togarashi   
              Seasoning   
       
     To make the rice, heat oven to 400ºF/205ºC. Line a 15" X   
     10" X 1" sheet pan with parchment paper. In a large   
     bowl, combine rice, oil and salt. Spread on prepared   
     baking sheet in an even layer. Bake 15 minutes; flip   
     rice with a spatula. Bake another 15 minutes or until   
     lightly golden brown around the edges. Let cool.   
        
     Meanwhile, to make the dressing, combine tahini, oils,   
     rice wine vinegar, soy sauce, water, mirin, garlic and   
     ginger, if desired, in a high-speed blender; pulse until   
     well-blended.   
        
     To make the salad, in a large bowl, toss together cooled   
     rice, veggies and dressing. Serve with desired   
     garnishes.   
        
     Suzanne Podhaizer, St. Johnsbury, Vermont   
        
     Makes: 4 serving   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
     From: Https://Www.Tasteofhome.Com   
       
   MMMMM   
      
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