Fruity rice with toasted cashews
Ingredients
- Step 1 100g cashew nuts
- Step 2 600g cooked basmati rice , cooled (about 400g/14oz uncooked)
- Step 3 1 green pepper , deseeded and finely sliced
- Step 4 1 yellow pepper , deseeded and finely sliced
- Step 5 1 small red onion , finely sliced
- Step 6 3 tbsp mango chutney
- Step 7 2 tbsp light soy sauce
- Step 8 1 tbsp oil
- Step 9 1 tbsp brown sugar
- Step 10 2 tsp curry powder
- Step 11 juice ½ lemon
Calories: 418
Carbohydrate: 76 g
Protein: 9 g
Fat: 11 g
Cook time: 35 minutes
Prep time: minutes
Total time: 35 minutes
Servings: 6
TAGS
Buffet
Dinner
Lunch
Side Dish
Snack
Starter
Moroccan
Josh Eagleton
30-60 minute
6 serving
600 kcal or less
Beginner
Cashew
Cashew
Curry powder
Good Food
Green pepper
Green pepper
Light soy sauce
Main
Make Ahead
Mango chutney
Mediterranean
salad
Yellow pepper
Yellow pepper
Directions
- 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.