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Cold rice salad with apples and toasted cashews, Western-style
Introduce
Chef :
JonCold 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. Since I think I entered this in the dorm room contest, I'll say that the total cost of ingredients is about two US dollars.
Ingredient
Food ration :
2 peopleCooking time :
Ten minutes
2 cups
cooked white rice
1/3 cup
or so chopped Italian parsley
1/4 cup
or so chopped raw cashews
Cooking instructions
* Step 1
Put rice in a big bowl. If it's stuck together, break it up gently with a fork.
* Step 2
Peel and chop up the apple into small chunks.
* Step 3
Peel and finely dice the onion.
* Step 4
Finely chop up the parsley.
* Step 5
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.
* Step 6
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.
* Step 7
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.
Note: if there is a photo you can click to enlarge it
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