CILANTRO RICE SALAD
Looking for a new salad that is NOT made with greens or pasta? I am loving this Cilantro Rice Salad--it stands well on its own but marries beautifully with a grilled protein like salmon, chicken, or beef skewers. You can make it warm or cold, I prefer the latter. Feel free to switch up the kind of rice you use, though I think medium to long grain works the best.
To make it less spicy, replace the chili flakes with 1 tsp. of paprika.
Notes: Garlic-infused olive oil is Trader Joe's.
Cilantro Rice Salad
Ingredients: 3 cups cooked rice, 1 tbsp. garlic-infused olive oil, 1/2 tsp. sea salt, 1/2 cup Spinach Whipped Feta, 1 standard can chickpeas, 1/2 cup grated Parmesan cheese, 1/2 cup chopped cilantro, red chili flakes to taste.
1. Toss the still-warm rice with salt and garlic-infused olive oil in a bowl. Add Spinach Whipped Feta and fold to combine.
2. Drain and rinse chickpeas, then warm in the microwave for 45 seconds on half-power. Tip into the rice and toss.
3. Finish by folding in the chopped cilantro and Parmesan. Sprinkle over chili flakes before serving.
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