Name: Fruity rice with toasted cashews
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Moroccan
Ingredients: 100g cashew 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; 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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Fruity rice with toasted cashews

Fruity rice with toasted cashews

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.7 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g cashew

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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Nutrition: per serving

kcal418
fat11g
saturates1g
carbs76g
sugars20g
fibre2g
protein9g
salt1.19g

low

Method

step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, April 2006

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A star rating of 5 out of 5.7 ratings

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