Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a creative dish, cold rice salad with apples and toasted cashews, western-style. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Cold rice salad with apples and toasted cashews, Western-style is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Cold rice salad with apples and toasted cashews, Western-style is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Prepare 2 cups cooked white rice
- Prepare 1 medium green apple
- Get 1 small red onion
- Make ready 1/3 cup or so chopped Italian parsley
- Get 1/4 cup or so chopped raw cashews
- Make ready Olive oil
- Take Lemon juice
- Take 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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