Curried Rice Salad With Cauliflower, Mango And Cashews Recipe

Name: Curried Rice Salad With Cauliflower, Mango And Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Basmati Rice; 2 tablespoons peanut oil; 1/2 small head cauliflower , cut into small florets (about 2 cups); 1 tablespoon curry powder; 1 teaspoon table salt; 1/4 cup currants; 1/2 cup raw cashews , chopped and toasted in small dry skillet over medium heat until golden and fragrant, about 2 minutes; 1 medium mango , peeled and diced fine; 3 tablespoons minced fresh chives; 1/4 teaspoon ground black pepper

Servings: persons

1 1/2 cups Basmati Rice
2 tablespoons peanut oil
1/2 small head cauliflower , cut into small florets (about 2 cups)
1 tablespoon curry powder
1 teaspoon table salt
1/4 cup currants
1/2 cup raw cashews , chopped and toasted in small dry skillet over medium heat until golden and fragrant, about 2 minutes
1 medium mango , peeled and diced fine
3 tablespoons minced fresh chives
1/4 teaspoon ground black pepper

1
Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
2
Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
3
FOR SALAD: Heat oil in medium skillet over high heat until shimmering but not smoking. Add cauliflower, curry powder, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant and curry powder adheres to cauliflower, about 1 minute. Add currants and 1/4 cup water; reduce heat to medium-high and continue to cook until water evaporates and cauliflower is tender, about 3 minutes. Transfer cauliflower to large bowl; add rice, cashews, mango, chives, pepper, and remaining 1/2 teaspoon salt to bowl and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups Basmati Rice, 2 tablespoons peanut oil, 1/2 small head cauliflower , cut into small florets (about 2 cups), 1 tablespoon curry powder, and more.

Yes, Curried Rice Salad With Cauliflower, Mango And Cashews falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Rice Salad With Cauliflower, Mango And Cashews

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