Crispy Rice Cake With Celery Salad And Avocado Food

CRISPY RICE CAKE WITH CELERY SALAD AND AVOCADO

Crispy Rice Cake with Celery Salad and Avocado image

An inspired way to use up leftover rice! The grains are amped up with grated zucchini, Parmesan, lemon zest, and fresh mint before being fried into a golden brown pancake.

Provided by Martha Stewart

Time 35m

Number Of Ingredients 11

Ingredients

2 cups cooked rice
1 cup coarsely grated zucchini (from 1 small)
1/2 cup freshly grated Parmesan
3 large eggs
1/2 teaspoon finely grated lemon zest, plus 1 teaspoon fresh juice
2 tablespoons thinly sliced fresh mint or basil, plus whole leaves for serving
Kosher salt and freshly ground pepper
1/4 cup plus 2 teaspoons extra-virgin olive oil
2/3 cup thinly sliced celery (from 2 stalks), plus leaves for serving
2/3 cup thinly sliced radishes
1 avocado, thinly sliced

Steps:

In a bowl, thoroughly combine rice, zucchini, Parmesan, eggs, lemon zest, sliced mint, 1 teaspoon salt, and 1/4 teaspoon pepper.
Heat 1/4 cup oil in a large nonstick skillet over medium-high. When it shimmers, pour rice mixture into center and press with the back of a spoon until flattened to a 1/2-inch-thick pancake. Cook until bottom is golden brown and edges are crisp, 4 to 5 minutes (lower heat if edges are browning too quickly). Carefully flip with large spatula, or slide onto a plate, flip onto another plate, and slide back into skillet. Cook on second side until golden brown, 3 to 4 minutes more. Transfer to a cutting board.
In a bowl, toss together celery, radishes, lemon juice, and remaining 2 teaspoons oil. Season with salt and pepper. Arrange avocado on cake; season with salt. Top with salad, celery leaves, and mint leaves. Cut into wedges; serve.

CRISPY RICE SALAD WITH KALE

Crispy Rice Salad with Kale image

This salad is inspired by one of the best bites of food I've ever had, the crispy rice salad at Hai Hai, an amazing Vietnamese restaurant in Minneapolis. It's got, like, four different layers of crunch and a dressing that's spicy, sweet, salty, and bright. I never knew I could love a salad this much!

Provided by Molly Yeh

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Canola or vegetable oil, for frying
4 cloves garlic, grated
1 teaspoon grated fresh ginger
1 Thai bird chile, thinly sliced
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1/4 cup dry roasted, unsalted peanuts
1 1/2 cups cooked jasmine rice (see Cook's Note)
4 cups chopped dinosaur kale
1 shallot, thinly sliced (about 1/4 cup)
1/2 cup whole fresh cilantro leaves

Steps:

Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside.
Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird chile. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients.
Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts.
In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain.
Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately.

CELERY AND AVOCADO SALAD

Celery and Avocado Salad image

Make and share this Celery and Avocado Salad recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons light mayonnaise
1 teaspoon brown mustard
1 tablespoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped celery
1 cup chopped sweet onion
1 cup diced red bell pepper (or green bell pepper)
2 ripe Hass avocadoes, peeled, pitted and chopped into 1/2 pieces

Steps:

In a large bowl, combine oil, mayonnaise, mustard, lemon juice, sugar, salt and pepper.
Add remaining ingredients and gently toss to coat well.

Nutrition Facts : Calories 265, Fat 22.8, SaturatedFat 3.2, Cholesterol 2.6, Sodium 254.6, Carbohydrate 16.6, Fiber 8.1, Sugar 5.1, Protein 2.9

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