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Cold rice salad with apples and toasted cashews, Western-style
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A picture of Cold rice salad with apples and toasted cashews, Western-style.

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

Jon
Jon @cook_23800007

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.

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.

Read more

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

Jon
Jon @cook_23800007

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.

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.

Read more
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Ingredients

Ten minutes
2 people
  • 2 cupscooked white rice
  • 1medium green apple
  • 1small red onion
  • 1/3 cupor so chopped Italian parsley
  • 1/4 cupor so chopped raw cashews
  • Olive oil
  • Lemon juice
  • Salt
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Steps

Ten minutes
  1. 1

    Put rice in a big bowl. If it's stuck together, break it up gently with a fork.

  2. 2

    Peel and chop up the apple into small chunks.

  3. 3

    Peel and finely dice the onion.

  4. 4

    Finely chop up the parsley.

  5. 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. 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. 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.

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Jon
Jon @cook_23800007
on June 26, 2020 00:54
I'm an American expat with cooking ambitions that far outstrip my talent, training, and discipline.
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Keywords

Rice Salad Lemon Red Onion White Rice Apple

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