Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, cold rice salad with apples and toasted cashews, western-style. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Cold rice salad with apples and toasted cashews, Western-style. A simpler, Western version of the Indian-style rice salad that I previously posted, with a fresh combination of herbal, fruity, and nutty tastes. A good use for that cold rice sitting in the back of your fridge..
Cold rice salad with apples and toasted cashews, Western-style is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Cold rice salad with apples and toasted cashews, Western-style is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook cold rice salad with apples and toasted cashews, western-style using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cold rice salad with apples and toasted cashews, Western-style:
- Make ready 2 cups cooked white rice
- Get 1 medium green apple
- Prepare 1 small red onion
- Take 1/3 cup or so chopped Italian parsley
- Make ready 1/4 cup or so chopped raw cashews
- Take Olive oil
- Make ready Lemon juice
- Get Salt
Top with a large serving of salad and toasted hazelnuts or walnuts. Here is how you cook that. Ingredients of Cold rice salad with apples and toasted cashews, Western-style. Melt butter and stir in jaggery paste until dissolved, then add apples.
Instructions to make Cold rice salad with apples and toasted cashews, Western-style:
- Put rice in a big bowl. If it's stuck together, break it up gently with a fork.
- Peel and chop up the apple into small chunks.
- Peel and finely dice the onion.
- Finely chop up the parsley.
- Chop the raw cashews gently into halves or thirds, then toast them on the stove on medium-high until they turn a gentle brown and give off a nutty smell. Keep on an eye on them to be sure they don't burn.
- Add apple, onion, parsley, and toasted cashews to the rice, and mix together. Drizzle with a bit of olive oil and squeeze on some fresh lemon juice, then mix again to evenly distribute the oil and acid. Salt to taste.
- You can eat it right away as the hungry girlfriend did or be patient like me and let it sit in the fridge overnight so the flavors blend together.
In a large bowl, mix together the rice, apples, chopped cashews, and diced onions. See great recipes for Cold rice salad with apples and toasted cashews, Western-style too! See great recipes for Cold rice salad with apples and toasted cashews, Western-style too! See great recipes for Cold barley salad with pomelo, pomegranate, cashews, and shiso too! Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
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