Instructions

• Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or a silicone baking mat.
• In a large bowl, stir together 2 tsp Gochujang, 2 tbsp sesame oil, and 2 tbsp soy sauce.
• Add 2 cups brown rice (cooked and cooled) to the gochujang mixture and toss until the rice is evenly coated and any clumps are broken up.
• Spread the coated rice in an even layer on the prepared sheet pan. Place in the oven and bake 15–20 minutes, stirring and spreading the rice every 5 minutes with a spoon or spatula so it crisps evenly and any wet spots dry.
• While the rice bakes, prepare the vegetables and herbs: steam 1 cup peas until tender and cool them slightly; chop 1 Persian cucumber, finely slice 3 green onions, chop 1 avocado (dice and reserve), and chop 1/4 cup mint and 1/4 cup cilantro.
• Make the dressing: whisk together 1 tbsp honey, 2 tbsp soy sauce, 1/4 cup Tahini, 1/4 cup lime juice, and 1/4 cup water until smooth and combined (it may start lumpy—keep whisking).
• When the rice is crisp and lightly browned, remove it from the oven and let it cool for a few minutes.
• In a large bowl, combine the crisped gochujang rice with the steamed peas, chopped cucumber, sliced green onions, chopped mint, and chopped cilantro. Gently fold in the diced avocado.
• Drizzle the dressing over the salad and toss gently until everything is evenly coated. Serve immediately.