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RECIPE:

For the Rice:

2 bags of microwave rice, heated

2 tsp. Salt

1 tbsp. Sugar

1 tsp. Pepper

1 tsp. Garlic powder

2 tsp. Minced onion

2 tsp. Dried parsley

2 tsp. Sweet paprika

2 tbsp. Tomato paste

2 tbsp oil

1 tbsp. Rice vinegar

For the Salad

2 large cucumbers, spiralzed or sliced thin

2-3 radishes, sliced thin

1/4 cup sunflower seeds

For the shallot dressing:

3-4 shallots, diced

3 tbsp. Oil

1 tbsp rice vinegar

3 tbsp. Maple syrup

1 lemon, juiced

1/2 cup chopped chives

2 tbsp. Tamari sauce

1 large clove garlic minced

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For the Rice:

Mix all together and then spread into a greased parchment lined 1/2 tray baking sheet. Spray the top with oil and bake on 375-400F for 35-40 minutes.

Remove and let cool

Add all the ingredients for the salad into a big bowl . Add the crispy rice to the bowl.

Add all the ingredients for the salad dressing into a bowl and whisk together

Pour it over the salad, mix and enjoy!