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Prepare cooked rice.
Provide chopped apple.
You need to prepare cashews, chopped.
You need crushed cardamom seeds (optional).
You need to prepare coriander seeds.
You need to prepare yellow mustard seeds.
Use cumin seeds.
You need coconut oil.
Provide turmeric powder.
You need to prepare chaat masala powder.
You need butter.
Provide jaggery paste (brown sugar would also work).
You need to prepare of a medium red onion, finely diced.
Provide chopped mint.
You need salt.
You need to prepare Yogurt (optional).

Totally addicting and makes the perfect dinner for a busy · Thai Cashew Coconut Rice with Ginger Peanut Dressing. This rice salad is seriously addictive and always a huge hit at potlucks! This cold wild rice salad is tossed in an orange vinaigrette, with crisp celery and apples, crunchy pecans, and sweet cranberries. Remove from heat and stir wild rice with bell pepper mixture.

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..
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..
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)..
In a large bowl, mix together the rice, apples, chopped cashews, and diced onions. Refrigerate until cool..
Just before serving, add mint and mix thoroughly. Serve as is or with yogurt on the side..

Add dressing ingredients and shake well. 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. If desired, for presentation purposes, the rice can be pressed into a lightly-oiled bowl, inverted and unmoulded on to a decorative serving plate, and then garnished with fresh coriander and slices of lime and tomato.

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