DAY 42 of my salad series is a crispy rice salad using U.S.-grown long grain white rice, which I use because it is high quality, local, and nutrient-rich, contributing more than 15 vitamins and minerals! @USA Rice 🌾🍚 #thinkricebr br recipebr 1. preheat the oven to 400Fbr 2. cook 12 cup U.S.-grown long grain white rice according to package instructionsbr 3. season rice with 1 tsp sesame oil, 1 tsp tamari, and 1 tbsp chili crunch and mixbr 4. spread rice into a thin layer on a small sheet pan and bake for 30 mins until rice is golden brown and crispybr 5. build the salad starting with 12 cup chopped cucumber, 12 diced avocado, and 12 cup crispy ricebr 6. top with 2 tbsp diced red onion, 2 tbsp feta cheese, 3 tbsp peas, 3 tbsp fresh chopped basil, and 3 tbsp fresh chopped mintbr 7. for the dressing, whisk together 2 tbsp lemon juice, 14 tsp minced garlic, 14 tsp dijon, 14 tsp honey, 2 tbsp olive oil, and a pinch of sea saltbr 8. drizzle the dressing on the salad, toss to coat, and enjoy!br br Ingredients for the saladbr 12 cup U.S.