Preparation. Dressing Step 1. Whisk ¼ cup tahini, 2 Tbsp. fresh lime juice, 1 Tbsp. chile crisp, 1 Tbsp. soy sauce, 1 Tbsp. unseasoned rice vinegar, 2 tsp. honey, 1 tsp. toasted sesame oil, and ...

As warmer weather arrives, I love to have an oversized bowl of grain salad in my fridge to serve up whenever hunger strikes. Here’s how to make a super-satisfying one.

Storage: Refrigerate the salad separately from the dressing, in airtight containers, for up to 4 days. Where to buy: Cashew butter can be found at natural-food stores, well-stocked supermarkets ...

1. Make the dressing by adding all of its ingredients in a bowl. Whisk to combine and set aside. 2. Prepare to crisp the rice by heating a large skillet over medium high heat. Add the oils and ...

When I first came across Italian rice salads, I was listening to the radio. On “The Splendid Table,” my friend and food ...

1 large red bell pepper, seeded and chopped. 3 tomatoes, chopped. 1 bunch green onions, thinly sliced. 1 bunch cilantro, chopped. 2 mangos, peeled and chopped ...

By that point, the salad is already dressed, because I like to cool the just-cooked rice in the dressing so it soaks up more of that flavor, which infuses every bite.