Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, cold rice salad with apples and toasted cashews, western-style. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. 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 favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Cold rice salad with apples and toasted cashews, Western-style is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have cold rice salad with apples and toasted cashews, western-style using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cold rice salad with apples and toasted cashews, Western-style:
- Make ready 2 cups cooked white rice
- Take 1 medium green apple
- Make ready 1 small red onion
- Make ready 1/3 cup or so chopped Italian parsley
- Take 1/4 cup or so chopped raw cashews
- Prepare Olive oil
- Prepare Lemon juice
- Prepare Salt
Edamame and cashews for a measure of protein, gorgeous nutritious confetti vegetables for crunch, and chopped dates for a bit of sweet, all tied together with an aromatic tamari and toasted. See recipes for Cold rice salad with apples and toasted cashews, Western-style too. Transfer wild rice to a large salad bowl and toss with cooked chicken, grapes, cashews, and water chestnuts. Whisk mayonnaise, seasoned salt, soy sauce, and curry powder in a separate bowl.
Steps 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.
Pour the dressing over the salad and toss again. Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions. In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat.
So that is going to wrap it up with this special food cold rice salad with apples and toasted cashews, western-style recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
