Fruity Rice With Toasted Cashews
Get ready to enjoy a delightful dish with this tasty cashew nut and rice salad recipe. The combination of cooked basmati rice, colorful peppers, and a flavorful dressing create a satisfying dish that is perfect for a quick lunch or a light dinner. The crunch of toasted cashew nuts adds a wonderful texture to each bite, while the hint of curry powder and tangy lemon juice enhance the overall flavor profile. Give this refreshing salad a try and savor the delicious blend of ingredients in every mouthful.
— Constant Cookbook
Ingredients
- 100g cashews nuts
- 600g cooked basmati rice , cooled (about 400g/14oz uncooked)
- 1 green pepper , deseeded and finely sliced
- 1 yellow pepper , deseeded and finely sliced
- 1 small red onion , finely sliced
- 3 tbsp mango chutney
- 2 tbsp light soy sauce
- 1 tbsp oil
- 1 tbsp brown sugar
- 2 tsp curry powder
- juice ½ lemon
Instructions
- Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
- Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 418 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 76 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 1.19 milligram of sodium
Comments
No comments found.