Crispy Brown Rice Salad with Summer Squash

Serves 435 mins total$3.80/serving
Inspired by the insanely delicious Crispy Rice Salad of LA’s beloved Sqirl cafe, this M.O. is in danger of becoming our new favorite grain bowl strategy (and that’s saying a lot). Sure, you don’t *have* to take the extra time to fry your batch of cooked rice—and we can assure you that it’ll be delicious if you don’t—but it sure does add a layer of texture that is not easy to forget.


1½ cups Brown Rice (leftovers are ideal!)

6 tbsp Coconut Oil

1 lb Summer Squash, diced

3 cups Baby Kale, chopped into thin ribbons

1 Lemon, juiced

4-5 oz Feta, broken up into ½" chunks

1 cup fresh Herbs, roughly chopped (we used chives and basil; almost any herbs will work here)

Step 1

Use leftover rice, or: cook rice according to package directions. Rinse rice until water runs clear, then soak for up to 30 minutes in a pot of fresh water. Bring to a boil and cover pot; let cook at a simmer for 20 minutes. Remove from heat (leave lid on) and let steam for 10 minutes. Fluff with a fork and place in fridge to cool.

Step 2

While rice is cooking, add lemon juice to diced squash and kale. Toss in a large bowl with a pinch of salt and let marinate.

Step 3

Heat 3 tbsp of coconut oil in a large pan, then add rice, breaking it up into a single layer. Let fry for 5 minutes, then pour everything through a strainer and repeat once more with fresh coconut oil. Season rice with salt and set aside. (We love the crunchiness and coconut flavor that this step adds, but feel free to skip if you’re short on time.)

Step 4

In a large bowl combine rice, squash and kale, and feta. Toss with fresh herbs and dish up.