Fruity rice with toasted cashews
Make this rice salad a day ahead so the flavours can infuse
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Vegetarian, Low-fat
Good source of vitamin C
- 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.
- 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, sugar 20g, salt 1.19 g
Recipe from Good Food magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3506/
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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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An easy meal in under half an hour that will impress the whole family
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Difficulty and servings
Serves 6
Preparation 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, sugar 20g, salt 1.19 g
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23 February 2008
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