Crispy Brown Rice Salad with Cucumber
Cooked brown rice baked until crisp, tossed with cucumber, carrot, edamame, cilantro, and a spicy gochujang dressing.
This salad pairs already-cooked brown rice, baked until crisp, with fresh vegetables and a dressing of gochujang, sesame, honey, and vinegar. Have the cooked rice ready before you begin; the listed cook time is for baking.
Ingredient allergens
Allergen listDocumented presence
-
Soybeans
Gochujang
Depends on the product
-
Cereals containing gluten
Gochujang
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Cooked brown rice, Extra-virgin olive oil, Cucumber, Carrot, Edamame, Fresh cilantro, Sesame oil, Honey, Water, Rice vinegar, Garlic powder, Ground ginger.
Method
- 01
Bake the rice
Heat the oven to 200 °C and line a large baking tray with parchment paper. Toss the cooked brown rice with 1 tablespoon of gochujang and the olive oil. Spread it in a single layer and bake for 30 minutes, stirring halfway through. Let it cool before adding it to the salad.
Temperature: 200 °C / 392 °FReady to continue when: The rice is browned and crisp, and has cooled before being mixed with the vegetables.
30 min - 02
Prepare the vegetables
While the rice bakes, wash the cucumber, carrot, and cilantro. Cut the cucumber into small pieces, chop or grate the carrot, and chop the cilantro. Put them in a salad bowl with the edamame.
Ready to continue when: The cucumber is cut, the carrot is chopped or grated, the cilantro is chopped, and the vegetables are together in the salad bowl.
15 min - 03
Mix the dressing
In a small bowl, mix the remaining 1½ tablespoons of gochujang with the sesame oil, honey, water, rice vinegar, garlic powder, and ground ginger. Stir until the dressing is evenly combined.
Ready to continue when: The dressing has an even color and texture, with no unmixed dry ingredients.
- 04
Assemble the salad
Add the cooled baked rice to the salad bowl and pour the dressing over the vegetables. Toss to distribute the dressing, then serve.
Ready to continue when: The rice and vegetables are mixed, and the dressing is evenly distributed over the ingredients.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- TIEMPO-TEMPERATURA.pdf www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/evaluacion_riesgos/informes_c…
- TABLA DE ALMACENAMIENTO EN REFRIGERADOR Y CONGELADOR www.fda.gov/media/76116/download
- Cómo conservar y recalentar arroz cocido de forma segura | Welnia www.welnia.com/consejo-farmaceutico/dietetica-nutricion/conservar-recalentar-arroz-cocido-se…
- ALIMENTACIÓN SALUDABLE Conservación de los alimentos www.oficinadeaccesibilidaduniversal.es/doc/nutricion/alimentos/ALIMENTACI%C3%93N%20SALUDABLE…
- Microbiological study of ready-to-eat salad vegetables from retail establishments uncovers a national outbreak of salmonellosis - PubMed pubmed.ncbi.nlm.nih.gov/12636292/
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- Ensalada de arroz integral | Recetas | Consum www.consum.es/recetas/ensalada-de-arroz-integral/
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- David Callejo, médico: “Recalentar el arroz elimina bacterias, pero no las esporas ni las toxinas” www.laprovincia.es/salud/2026/09/22/david-callejo-medico-recalentar-arroz-dv-134569464.html
State: Published after documentary validation; no “Tested” label is shown.