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Rice Salad With Pineapple & Cashews by Chef Raphael – H&S Recipe Of The Week

Rice Salad With Pineapple & Cashews by Chef Raphael – H&S Recipe Of The Week

Making Cooking Easy: The Best Of Chef Raphael

This is a simple but delicious take on how to enjoy a rice dish as a salad using mixed vegetables. If you want to try a rice dish that is simple and easy to prepare yet full of flavours, the Rice Salad With Pineapple & Cashews by Chef Raphael, is a must-try!

Chef Raphael
Chef Raphael – Bringing The Culinary Experience To Your Home

RICE SALAD WITH PINEAPPLE & CASHEWS

Rice Salad With Pineapple & Cashews

RICE SALAD WITH PINEAPPLE & CASHEWS

INGREDIENTS

1 bowl cooked Pishori rice
1 cup pineapple/raisins
½ cup cashews (you can substitute with peanuts)
1½ cups mixed vegetables of your choice (cut into even sized pieces)
Salt and pepper to taste
Chopped parsley (handful)
Salad dressing (2 parts olive oil to 1 part vinegar)

METHOD

STEP 1
Make sure the rice is at room temperature before using it for the salad, or slightly cooled once you have cooked the rice.

STEP 2
Blanch the evenly cut mixed vegetables in salted boiling water, such as the carrots, broccoli, corn etc. Next, add the vegetables to the rice, but make sure it doesn’t exceed the amount of rice you are using.

STEP 3
Now add in your nuts & raisins/pineapple pieces to your salad. If you don’t like sweet, then you don’t need to add the raisins/pineapple pieces.

STEP 4
Finally, add the parsley and the salad dressing along with the salt and pepper according to your taste. Mix the salad to ensure even distribution of all ingredients (the idea is to have a good balance, i.e. the rice should not be overpowered by the ingredients, so ensure you add enough veggies to the rice and vice versa). Chill your salad briefly in the fridge, (note: when the rice is too cold, it will make the rice crunchy and less flavourful.)

 

Serve your salad at room temperature or slightly chilled, & enjoy!

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