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Fruity rice with toasted cashews

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

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 418
  • Carbohydrates 76
  • Saturated Fat 1
  • Sugar 20
  • Protein 9
  • Fat 11
  • Fibre 2
  • Salt 1.19

Nutrition per serving

  • Calories 418
  • Carbohydrates 76
  • Saturated Fat 1
  • Sugar 20
  • Protein 9
  • Fat 11
  • Fibre 2
  • Salt 1.19

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

Tip

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.

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.

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