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I’m very much still loving the crispy rice salad trend, and even though I’m writing this months before Shavuos (we plan ahead around here!), I don’t imagine that will change any time soon. You can adjust the spiciness of the rice to your own preference. This recipe uses lamb fry, which I get from a specialty butcher not too far from me. If your butcher doesn’t carry it, ask them to! You can substitute beef fry or deboned and diced lamb breast. I know the ingredients look like a laundry list, but everything goes in the oven, so it doesn’t count as a patchkeh!
1 8-ounce (225-gram) container beechwood mushrooms or sliced cremini mushrooms
pinch salt
4 ounces (110 grams) lamb fry
3 ounces (85 grams) mixed greens
3 ounces (85 grams) arugula
1/2 cup shredded cabbage
1 tablespoon Gefen Sesame Seeds
1 cup cooked rice (I use sushi rice)
1 tablespoon oil
1 teaspoon soy sauce (use a wheat-free version for gluten-free)
1/2 teaspoon Gefen Sesame Oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper (adjust to taste)
1 tablespoon sushi sweet sauce
3 tablespoons water
1 tablespoon white miso
1 tablespoon Mighty Sesame Tahini
2 teaspoons lemon or lime juice
1 teaspoon Gefen Honey
1/2 teaspoon salt
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two baking sheets (not disposable, please!) with Gefen Parchment Paper.
Lay out mushrooms on half of one baking sheet. Spray with cooking spray and season with a pinch of salt. On the other half of the same baking sheet, lay out the lamb fry. Bake for 20 minutes, or until everything is browning and crisping up nicely.
Tear the lamb fry into small pieces.
Combine rice, oil, soy sauce, sesame oil, and spices in a bowl. Mix, keeping small clumps of rice. Spread it out on the other baking sheet and bake for 10 minutes.
Mix and bake for another 10 minutes. Then, mix it again and spread it out. Drizzle with sweet sauce and bake for another seven minutes.
Combine ingredients in a container and blend with an immersion blender until smooth.
Toss the mixed greens and arugula with the cabbage. Top with mushrooms, crispy rice, and lamb fry.
Drizzle with dressing and garnish with sesame seeds.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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