Add to Cookbook

Cashew nut and pilaf rice salad

  • 10 minutes
  • 35 minutes
  • 6
Cashew nut and pilaf rice salad

Brown rice gives this pilaf salad a chewy texture and nutty taste. White rice can be substituted.


  • 1 cup long-grain brown rice
  • ½ onion, peeled and finely chopped
  • 1 tablespoon curry powder or curry paste
  • 1 cinnamon stick, optional
  • ½ cup red lentils
  • 1 orange
  • 1 red onion, trimmed and finely sliced
  • 70 gram packet (¾ cup) cashew nuts, toasted
  • ¼ cup fresh coriander or parsley leaves
  • ½ cup your favourite vinaigrette


  1. Bring 8 cups of salted water to the boil and add the brown rice and boil rapidly for 15 minutes. Drain well.
  2. Cook the onion in a good knob of butter in a deep saucepan over a low heat for 8-10 minutes or until tender but not too brown. Stir regularly. Add the curry powder or paste and cinnamon stick, if using, and stir for about 1 minute until fragrant.
  3. Pour over the lentils and then top with the partially cooked rice. Do not stir. Pour in 1 cup of water and cover. Bring to the boil, then turn to your lowest setting for a further 15 minutes. Remove from the heat.
  4. Stand for 5 minutes before lifting the lid and fluffing with a fork. Allow to cool.
  5. Grate the rind from the orange and set aside. Cut away the bitter white pith and discard. Chop the flesh into 1-cm dice.
  6. Toss the orange rind and flesh, red onion, cashew nuts, coriander or parsley leaves and vinaigrette into the rice and lentils. Leave to stand for 5-10 minutes to allow the flavours to mingle before serving.

Cooks Tips

Variations: - Brown lentils can be used in place of red lentils. They will need to be par-boiled for 5 minutes and drained well before adding to the saucepan. - Replace cashew nuts with pistachios or toasted almonds. - Add a few cardamom pods or seeds when cooking the rice for a sweeter spice flavour.

Comments (0)

Please login to submit a comment.