Fruity Rice with Toasted Cashews

Name: Fruity Rice with Toasted Cashews
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 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 1/2 lemon

5.00 (7)

⏱ 35 mins 🍽 Serves 6 🌶 moroccan ✅ Easy 🏷 Side dish

This colourful Moroccan-style rice salad combines cooked basmati rice with sliced peppers and red onion. A dressing of mango chutney, soy sauce, curry powder and lemon juice adds a sweet and tangy flavour. Toasted cashews provide a crunchy finish. The dish is designed to be prepared in advance, allowing the flavours to meld beautifully for up to a day before serving, making it an ideal choice for buffets or packed lunches.

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 1/2 lemon

Method

Combine the dressing ingredients in a bowl, whisk them together and season to taste, then set this mixture aside. Place a small nonstick pan on the heat, add the cashew nuts and stir them for a few mins until they begin to turn golden brown.
Mix the cooled rice, sliced peppers and onion with the majority of the toasted cashews. Carefully incorporate the prepared dressing by folding it in. Refrigerate the salad for up to a day. Just before you are ready to serve, top it with the reserved cashews.

Nutrition (per serving)

Calories418 kcal

Fat11 g

Saturates1 g

Carbs76 g

Sugars20 g

Fibre2 g

Protein9 g

Sodium476 mg

Salt1 g

Recipe details

Skill levelEasy

CategorySide dish

Cuisinemoroccan

DietVegetarian