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

Name: Cold rice salad with apples and toasted cashews, Western-style
Yield: 2 people
Cuisine: American
Ingredients: 2 cups cooked white rice; 1 medium green apple; 1 small red onion; 1/3 cup or so chopped Italian parsley; 1/4 cup or so chopped raw cashews; Olive oil; Lemon juice; Salt

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.

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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

Saved

Steps

Ten minutes

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.