Cold rice salad with apples and toasted cashews, Western-style
Cold rice salad with apples and toasted cashews, Western-style

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cold rice salad with apples and toasted cashews, western-style. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look 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 current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Cold rice salad with apples and toasted cashews, Western-style is something which I have loved my entire life.

To begin with this particular recipe, we must 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 it.

The ingredients needed to make Cold rice salad with apples and toasted cashews, Western-style:
  1. Take 2 cups cooked white rice
  2. Get 1 medium green apple
  3. Take 1 small red onion
  4. Get 1/3 cup or so chopped Italian parsley
  5. Make ready 1/4 cup or so chopped raw cashews
  6. Get Olive oil
  7. Get Lemon juice
  8. Take Salt

See great recipes for Cold rice salad with apples and toasted cashews, Western-style too! In a large bowl, combine the rice, apples, walnuts, celery, cranberries and juice. In a small bowl, combine the remaining ingredients. Add to rice mixture and toss to coat.

Instructions to make Cold rice salad with apples and toasted cashews, Western-style:
  1. Put rice in a big bowl. If it's stuck together, break it up gently with a fork.
  2. Peel and chop up the apple into small chunks.
  3. Peel and finely dice the onion.
  4. Finely chop up the parsley.
  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.
  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.
  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.

Place all remaining ingredients, except rice, in slow cooker. Traditional cold rice salad is considered fast food in Italy, used for picnics and lunches on the go. Great for hot days when you don't want to heat up the kitchen. Add a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians add a few tablespoons of mayonnaise at the end.

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