Cold rice salad with apples and cashews, Indian-style. Indian-Style Rice with Cashews, Raisins and Turmeric. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with. This is a stunning, beautifully colored salad served on contrasting spinach leaves and topped with toasted coconut.
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Ingredients of Cold rice salad with apples and cashews, Indian-style
- Prepare 2 cups of cooked rice.
- It's 1 cup of chopped apple.
- You need 1/2 cup of cashews, chopped.
- You need 1/4 tsp of crushed cardamom seeds (optional).
- You need 1/4 tsp of coriander seeds.
- You need 1/8 tsp of yellow mustard seeds.
- You need 1/8 tsp of cumin seeds.
- It's 1/2 tbs of coconut oil.
- You need 1/2 tbs of turmeric powder.
- It's 1 tbs of chaat masala powder.
- It's 1 tbs of butter.
- It's 1 tsp of jaggery paste (brown sugar would also work).
- It's 1/4 of of a medium red onion, finely diced.
- You need 1/4 cup of chopped mint.
- Prepare to taste of salt.
- It's of Yogurt (optional).
It's a great vegan and vegetarian dish, plus it's perfect if you're looking for a meal. This delicious black rice salad is made with black forbidden rice, sweet mangoes, oranges and crunchy cashews. If you make Black Rice Salad with Mango and Cashews make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. The warming spices in the curry make this main-course salad a perfect choice for a light meal on a cold winter day.
Cold rice salad with apples and cashews, Indian-style instructions
- Heat coconut oil in a sauce pan over medium-high heat, then add the cardamom, cumin, coriander, and mustard, and bloom until fragrant, about 30 sec to a minute..
- Lower heat to low-medium, add in rice, then season to taste with salt. Add in turmeric and chaat masala, and mix. Heat for about five minutes, mixing often, then remove from heat..
- Peel and core the apple and cut into small chunks. Melt butter and stir in jaggery paste until dissolved, then add apples. Coat well and cook over medium-high heat until apples turn brown and tender but are still firm (3 to 5 mins)..
- In a large bowl, mix together the rice, apples, chopped cashews, and diced onions. Refrigerate until cool..
- Just before serving, add mint and mix thoroughly. Serve as is or with yogurt on the side..
Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl. Rustle up a rice salad as a main or side dish. From rice tabbouleh to warm salads, using brown, white, short- or long-grain, browse our best recipes. This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet. Recipe by Kumquat the Cats fr.
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