NEED TO KNOW
|Type of dish||Salad|
|Cooking time||<30 min|
This salad has been on the menu at many of our family barbecues.
I have never been a true fan of a green salad (unless it has ingredients in it like nashi pears and brie, ah Christmas), so to me this salad epitomises summer and barbecues.
Although I have never been able to make it as tasty as my mother, the outcome is always delicious.
It is quick and simple to make and the ratio of ingredients can be altered depending on taste and availability.
|2-3 cups cooked white rice|
|2-3 zucchinis (courgettes)|
|1 cup of salted cashews (optional)|
1. Grate the carrots and zucchinis, preferably on the thick part of your grater as the vegetables will shrink when cooked.
2. In a large frying pan melt the butter and fry the grated vegetables in the pan until the carrot and zucchini is cooked and well coated in butter. At this stage it will look like there is too much butter in the pan but that is where the rice comes in.
3. Add the rice to the frying pan and mix in with fried vegetables until rice is well coated in butter and vegetables are mixed in evenly.
4. Once heated through, take off heat and mix in cashews.
This dish is delicious because of the salt in the butter, but I find there are other tastes in the butter that bring out the flavours in the vegetables. When everything is added there really is only a light coating of butter over everything.
This dish can be stored easily in fridge, although I suggest you serve it warm due to the butter. I have on many occasions eaten the leftovers cold.
A word of warning that the cashews will soften if stored with the salad in the fridge, so best to add cashews just before serving.
You can add extra ingredients, as long as it can be grated as that is what gives the salad its texture, along with the hard cashew nuts.
I hope you enjoy this salad as much as I have over the years at summer barbecues.
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