Salad
ni CookWhatHK0 na-save
Cold Rice Salad ay hinaluang kanin na may mansanas, pulang sibuyas, perehil, at inihaw na kasoy, binudburan ng olive oil at limon.
Ilagay ang kanin sa isang malaking mangkok. Kung magkakasama ito, dahan-dahang sirain gamit ang tinidor.
Put the cooked rice in a large bowl. If the grains are clumped together, gently separate them using a fork.
Balatan at tadtarin ang mansanas sa maliliit na piraso.
Peel the apple, then chop it into small, bite-sized chunks.
Balatan at tadtaring pino ang sibuyas.
Peel and finely dice the red onion.
Tadtaring pino ang perehil.
Finely chop the Italian parsley.
Dahan-dahang tadtarin ang hilaw na kasoy sa kalahati o ikatlong bahagi, pagkatapos ay i-toast sa kalan sa katamtamang mataas na apoy hanggang mag-golden brown at lumabas ang amoy ng mani. Bantayan upang hindi masunog.
Gently chop the raw cashews into halves or thirds. Toast them in a pan over medium-high heat until they achieve a light brown color and release a fragrant, nutty aroma. Make sure to keep a close watch on them to prevent burning.
Idagdag ang mansanas, sibuyas, perehil, at inihaw na kasoy sa kanin, at haluin ng magkasama. Lagyan ng kaunting langis ng olibo at pigain ang sariwang katas ng limon, pagkatapos ay haluin muli upang pantay na maipakalat ang langis at asim. Timplahan ng asin ayon sa panlasa.
Add the chopped apple, diced onion, finely chopped parsley, and toasted cashews to the rice. Stir everything together. Drizzle with a little olive oil and squeeze in some fresh lemon juice, then stir once more to ensure the oil and acid are evenly distributed throughout the salad. Season with salt to your taste.
Maaari mo itong kainin agad tulad ng ginawa ng gutom na kasintahan, o maging matiyaga tulad ko at hayaang mag-overnight sa refrigerator para mapagsamahin ang mga lasa.
This salad can be enjoyed immediately, as my hungry girlfriend did, or, if you're patient like me, you can refrigerate it overnight to allow the flavors to meld and deepen.
