Hey everyone, it’s me again, Bethany, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cold rice salad with apples and cashews, indian-style. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

I was surprised by the instruction to sautee the uncooked rice, which promptly got a little burnt by my overacheiving stovetop, but otherwise everything went off without a hitch. My boyfriend said that the taste is unfamiliar but good (We don't eat much Indian food). Curry Rice Salad with Artichokes loosely based on Cold Rice Salad from San.

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To get started with this recipe, we must prepare a few ingredients. You can cook cold rice salad with apples and cashews, indian-style using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Cold rice salad with apples and cashews, Indian-style:

1. Take 2 cups cooked rice
2. Prepare 1 cup chopped apple
3. Prepare 1/2 cup cashews, chopped
4. Make ready 1/4 tsp crushed cardamom seeds (optional)
5. Prepare 1/4 tsp coriander seeds
6. Prepare 1/8 tsp yellow mustard seeds
7. Prepare 1/8 tsp cumin seeds
8. Make ready 1/2 tbs coconut oil
9. Prepare 1/2 tbs turmeric powder
10. Make ready 1 tbs chaat masala powder
11. Get 1 tbs butter
12. Get 1 tsp jaggery paste (brown sugar would also work)
13. Get 1/4 of a medium red onion, finely diced
14. Get 1/4 cup chopped mint
15. Take to taste salt
16. Make ready Yogurt (optional)

Rustle up a rice salad as a main or side dish. From rice tabbouleh to warm salads, using brown, white, short- or long-grain, browse our best recipes. This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl.

Step by Step to make Cold rice salad with apples and cashews, Indian-style:

1. Heat coconut oil in a sauce pan over medium-high heat, then add the cardamom, cumin, coriander, and mustard, and bloom until fragrant, about 30 sec to a minute.
2. Lower heat to low-medium, add in rice, then season to taste with salt. Add in turmeric and chaat masala, and mix. Heat for about five minutes, mixing often, then remove from heat.
3. Peel and core the apple and cut into small chunks. Melt butter and stir in jaggery paste until dissolved, then add apples. Coat well and cook over medium-high heat until apples turn brown and tender but are still firm (3 to 5 mins).
4. In a large bowl, mix together the rice, apples, chopped cashews, and diced onions. Refrigerate until cool.
5. Just before serving, add mint and mix thoroughly. Serve as is or with yogurt on the side.

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