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Sweet + Spicy Crispy Rice, with Kabocha Squash and Kale
- 2 cups pre cooked (leftover) rice (white, jasmine or basmati are faves)
- 2 tsp red curry paste
- 2 tsp turmeric
- 1 tbsp olive oil
- 2 tsp fish sauce or vegan fish sauce (optional)
- Pinch of sea salt
This is the perfect dish for leftover rice. In fact, it's best with leftover rice! Mix all ingredients and spread thinly on a baking sheet. Bake on 350 for 25 minutes. Stir halfway.
1 head of kale, stems removed, chopped and lightly steamed (5 min)
1 small kabocha squash, seeded and cut into 1 in pieces . Sprinkle with a little sea salt and steam for about 10 minutes until soft enough to be pierced with a fork, but not mushy.
Honey Mustard Dressing//
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 2 tbsp dijon mustard
- 1 clove garlic, grated
- 1/4 cup olive oil
Whisk cider vinegar together with all ingredients except olive oil. Add olive oil and whisk until well combined.
Assembly//
Toss rice with kale. Plate with squash. Drizzle with honey mustard dressing.
Serves 4
Recipe by Meredith Baird
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