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From Bri Beaudoin's new Evergreen Kitchen cookbook, it's your new favourite salad.
“Crispy rice is magical. Some people might get disappointed if the rice sticks to the bottom of the pot—but that’s the good stuff. This recipe takes a slightly different route to maximize crispiness by using a nonstick pan to cook both sides of the rice until golden brown. It’s then tossed with smashed cucumbers, fresh herbs and a tangy lime dressing. Pickling the radishes with chili peppers makes them slightly spicy. If you want more heat, sprinkle some of the chilies onto your plate—or drizzle on some of the spicy pickling brine.” — Bri Beaudoin
Spicy Pickled Radishes Ingredients
⅓ cup boiling water
1 tbsp granulated sugar
¼ tsp fine sea salt
⅓ cup rice vinegar
4 radishes, thinly sliced
2 fresh red bird’s eye chilies, thinly sliced
Rice Salad Ingredients
4 cups cooked jasmine rice
4tbsp grapeseed oil, divided
½ tsp fine sea salt
3 mini cucumbers
4 cups chopped baby bok choy
2 tbsp tamari
2 tbsp fresh lime juice
⅓ cup lightly packed Thai basil leaves
⅓ cup lightly packed fresh cilantro leaves
225 g smoked tofu, cubed (optional)
½ cup dry-roasted peanuts
In a small heatproof bowl, whisk together the boiling water, sugar and salt until the sugar and salt are dissolved. Stir in the rice vinegar, radishes and chilies. Let sit for at least 10 minutes.
In a large bowl, toss the rice, 1 tablespoon of the grapeseed oil and salt to mix. In a large nonstick skillet, heat 2 tablespoons of the grapeseed oil over medium heat. Once the oil is hot, drop a couple of grains of rice into it. If it sizzles, it’s good to go; if it doesn’t, heat the oil longer. Scatter the rice into the pan (set aside the bowl) and cook, undisturbed, until golden brown on the bottom (6 to 8 minutes). Using a flexible spatula, flip the rice in sections and cook, undisturbed, until the other side is golden brown (about 6 minutes). Remove from the heat.
Trim the ends off the cucumbers. Place the flat side of your knife over each cucumber and press down with the palm of your hand until the cucumber breaks open. Tear the cucumbers into bite-sized pieces and transfer to the large bowl (no need to wipe it clean). Add the bok choy. Pour ⅓ cup of the pickling brine into a small bowl, using a fork to hold back the radishes and chilies. Stir in the tamari, lime juice and the remaining 1 tablespoon grapeseed oil. Transfer the crispy rice to a large serving platter. Drizzle 2 tablespoons of the dressing over the cucumbers and bok choy, toss to coat, and scatter over the rice.
Scoop the radishes out of the pickling brine and scatter them over the dish. Top with the Thai basil, cilantro, smoked tofu (if using) and peanuts. Serve with lime wedges and a small bowl of the pickling brine and chilies for drizzling (if you like things spicy.)
Excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
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