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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Crispy Rice Salad With Crunchy Green Vegetables   
    Categories: Salads, Vegetarian   
         Yield: 4 Servings   
      
         3 tb Coconut oil   
       150 g  Cooked rice; cold   
         4    Lacinato kale stalks; torn   
         2    Scallions; finely chopped   
       350 g  Asparagus; finely sliced   
              - on the diagonal   
        60 g  Roasted and salted cashews   
              Salt   
              Black pepper; freshly ground   
              Olive oil   
         2 tb Coconut or rice vinegar   
         1 tb Soy sauce   
         1 tb Agave syrup   
         1    Lime; juice of   
      
     Preparation time: 10 minutes Cooking time: 6 minutes   
      
     Use up leftover rice in this crispy rice salad with crunchy green   
     vegetables and salted cashews. The recipe takes only 16 minutes to   
     make.   
      
     Start by crisping up the rice. Melt the coconut oil in a frying pan   
     (skillet) over a medium heat, then add the rice to the pan.   
      
     Spread it out evenly, pressing it into the oil. Allow to cook   
     undisturbed for 6 minutes, checking the bottom so that it doesn't   
     burn.   
      
     Remove from the heat and cover with a lid. Leave to sit for 5   
     minutes. This will help with removing the rice.   
      
     Whisk together the dressing ingredients in a large bowl, then add the   
     cavolo nero.   
      
     Massage with your hands to soften it a little and then add the spring   
     onions and asparagus.   
      
     Crumble the rice into the bowl and toss to coat.   
      
     Taste and adjust the seasoning.   
      
     Finally, add the cashews and serve.   
      
     Recipe by Plentiful by Denai Moore   
      
     Recipe FROM:    
      
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