Fruity rice with toasted cashews

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Good Food

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1. Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
2. Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.

Cooking rice

For perfectly cooked rice, cover with enough cold water to come a fingertip above the rice. Add salt if you want, then bring to the boil. Stir to break up any clumps, then simmer on a low heat for 10 mins or until channels form in the rice and all the water has been absorbed. Turn off the heat, cover and leave to steam for 10 mins. Fluff with a fork to serve.

Per serving

418 kcalories, protein 9g, carbohydrate 76g, fat 11 g, saturated fat 1g, fibre 2g, salt 1.19 g

'This fruity rice salad was so straightforward to make and was a really tasty side dish. I'd eat it on its own as a lunch dish, too.'

Latest comments and suggestions

• ElisabethB

  23 February 2008

  ElisabethB rated and commented on this recipe

  

  seriously good, always a favourite at bbq's

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• Amanda

  07 May 2008

  Amanda rated and commented on this recipe

  

  Excellent! This is a firm family favourite, although I have to admit leaving out the cashews. The children have whats left in their lunchboxes the next day - they love it!

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Ingredients

• 100g cashews nuts
• 600g cooked basmati rice , cooled (about 400g/14oz uncooked)
• 1 green pepper , deseeded and finely sliced
• 1 yellow pepper , deseeded and finely sliced
• 1 small red onion , finely sliced

FOR THE DRESSING

• 3 tbsp mango chutney
• 2 tbsp light soy sauce
• 1 tbsp oil
• 1 tbsp brown sugar
• 2 tsp curry powder
• juice ½ lemon

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian, Low-fat

Good source of vitamin C

Ingredients

• 100g cashews nuts
• 600g cooked basmati rice , cooled (about 400g/14oz uncooked)
• 1 green pepper , deseeded and finely sliced
• 1 yellow pepper , deseeded and finely sliced
• 1 small red onion , finely sliced

FOR THE DRESSING

• 3 tbsp mango chutney
• 2 tbsp light soy sauce
• 1 tbsp oil
• 1 tbsp brown sugar
• 2 tsp curry powder
• juice ½ lemon

Per serving

418 kcalories, protein 9g, carbohydrate 76g, fat 11 g, saturated fat 1g, fibre 2g, salt 1.19 g

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