Inspired by the recent trend of crispy rice salads, this Israeli Crispy Rice Salad puts a unique Middle Eastern twist on the viral sensation. Day-old rice is tossed in harissa and roasted to a golden crunch, then paired with fresh cucumbers, cherry tomatoes, and parsley. A creamy tahini-za’atar dressing ties it all together, creating a salad that’s packed with bold flavors, refreshing veggies, and that irresistible crispy rice texture everyone loves. Perfect as a side or add shredded chicken or salmon for a light, satisfying main!
Ingredients
Servings 4
- 1 ½ cup day old rice
- 1 ½ tablespoon Jamie Geller Harissa
- 2 tablespoons olive oil
- 4 Persian cucumbers diced
- ¾ cup cherry tomatoes diced
- ½ red onion diced
- Handful parsley chopped
- Kosher salt
- Freshly cracked black pepper
Zaatar Tahini
- ¼ cup tahini
- 1 lemon
- ¼ cup water
- 2 teaspoons Jamie Geller Za’atar
Nutritional Facts
Nutrition Facts
Israeli Crispy Rice Salad
Amount per Serving
Calories
1750
% Daily Value*
Fat
63
g
97
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
18
g
Monounsaturated Fat
33
g
Sodium
364
mg
16
%
Potassium
1519
mg
43
%
Carbohydrates
269
g
90
%
Fiber
14
g
58
%
Sugar
15
g
17
%
Protein
35
g
70
%
Vitamin A
1413
IU
28
%
Vitamin C
106
mg
128
%
Calcium
301
mg
30
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 400°F.
- Mix day old rice with harissa and olive oil until well coated. Lay out on a sheet pan in a thin even layer. Roast for 30 minutes or until nice and crispy.
- Meanwhile, chop and assemble your salad. In a large bowl combine diced cucumbers, tomatoes, onions, parsley, salt, and pepper. Add crispy rice and toss well.
- Make dressing by combining tahini with lemon juice, water and za’atar. Mix well and drizzle over salad.
