Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, cold rice salad with apples and toasted cashews, western-style. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cold rice salad with apples and toasted cashews, Western-style is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Cold rice salad with apples and toasted cashews, Western-style is something which I’ve loved my entire life.
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To begin with this recipe, we must 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 that.
The ingredients needed to make Cold rice salad with apples and toasted cashews, Western-style:
- Get 2 cups cooked white rice
- Make ready 1 medium green apple
- Take 1 small red onion
- Get 1/3 cup or so chopped Italian parsley
- Prepare 1/4 cup or so chopped raw cashews
- Take Olive oil
- Take Lemon juice
- Get Salt
Great main dish salad made with leftover ham, Swiss cheese, sauteed vegetables, cashews, and This versatile fruity rice salad uses celery, dried cranberries, toasted pecans, and. Rustle up a rice salad as a main or side dish. From rice tabbouleh to warm salads, using brown This salad is packed with pulses and should be enough of a carb hit that you don't need to serve Kofta-style kebabs with feta, harissa and onion, served with a wholesome basmati rice flavoured with. Here's my deliciously tasty and super easy cold rice salad recipe.
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.
It's a great vegan and vegetarian dish, plus it's perfect if you're looking for a meal. Lightly toast the cashews in a dry frying pan. Line a bowl with lettuce leaves and fill with the rice salad. Served sprinkled with the cashews and the remaining parsley. Cool and add rest of ingredients.
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