Spring Crispy Rice Salad with Lemon Dressing

Meanwhile, prepare the lemon dressing by whisking all ingredients together well in a small bowl. Make sure to continue whisking until the olive oil is incorporated. Set aside.

Preheat oven to 425°F. Line a baking sheet with parchment paper. Spread the prepared Success Boil-in-Bag Jasmine Rice on to the baking sheet in an even layer and toss with 1-2 tablespoons olive oil until coated. Cook for 15 minutes, stir the rice, then continue cooking for another 15-20 minutes until golden, then remove from oven. The total time will vary depending on your oven.

While the rice is baking prepare the veggies by thinly slicing the snap peas, radishes, and persian cucumbers, cutting the avocado into cubes, and slicing the herbs. I like to use a mandolin for the radishes and cucumbers.

Toss all the veggies together in large bowl and add in the feta and prepared crispy rice. Rewhisk the dressing if necessary then pour half of it on (see note), toss, then plate with additional herbs and dressing if desired.