Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, cold rice salad with apples and toasted cashews, western-style. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Cold Rice Salad, Cold Rice Salad, Cold Thai Rice Salad With Spicy Peanut Sauce And Cashews. White rice tossed with broccoli, tomatoes, peas, corn, hard-cooked eggs, and chicken, dressed with a simple vinaigrette. A light and easy salad with wild rice mix, chicken, grapes, and cashews makes a nice lunch or a light supper when it's hot outside.
Cold rice salad with apples and toasted cashews, Western-style is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Cold rice salad with apples and toasted cashews, Western-style is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this 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:
- Take 2 cups cooked white rice
- Make ready 1 medium green apple
- Take 1 small red onion
- Get 1/3 cup or so chopped Italian parsley
- Make ready 1/4 cup or so chopped raw cashews
- Prepare Olive oil
- Get Lemon juice
- Prepare Salt
This old-fashioned salad is part of my favorite meal that Mom used to make. Crunchy apples, celery and walnuts blend well with the creamy mayonnaise. I'm a diabetic so this is my fruit/vegetable meal from now on. I may try raw cashews next time.
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.
This Wild Rice Salad with Butternut Squash is the perfect Thanksgiving side dish recipe. We love this cold rice salad recipe so much that we don't save it In addition to the wild rice and butternut squash, this fall salad has all sorts of goodies. The toasted pecans, fresh apple and dried cranberries are all. This delicious black rice salad is made with black forbidden rice, sweet mangoes, oranges and crunchy cashews. I'm a big fan of combining sweet and savoury flavours.
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