Fruity rice with toasted cashews

Fruity rice with toasted cashews

Make this rice salad a day ahead so the flavours can infuse

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian, Low-fat

Good source of vitamin C

Method

  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.
Try

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

Recipe from Good Food magazine, April 2007.

Taste team comment

'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

  • 23 February 2008

    ElisabethB rated and commented on this recipe

    5 stars

    seriously good, always a favourite at bbq's

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  • 07 May 2008

    Amanda rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian, Low-fat

Good source of vitamin C

Ingredients

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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Per serving

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

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