Curry rice salad

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 7
  • 400 g Long grain rice
  • 7-10 Tbsp Salt
  • 750 g Broccoli
  • 6 TABLESPOONS Wine vinegar
  • 7-10 Tbsp Pepper
  • 1 TEASPOON Sugar
  • 3 TABLESPOONS Oil
  • 1 can(s) (425 ml) Apricots
  • 2 thicker slices of cooked ham (approx. 150 g each)
  • 100 g peeled almonds
  • 150 g Skimmed milk yoghurt
  • 150 g mayonnaise
  • 1 TEASPOON Curry

Directions

  1. 1

    Put rice into boiling salted water and let it simmer for about 20 minutes. Clean and wash the broccoli and divide into small florets. Also cook in boiling salted water for about 5 minutes. In the meantime season vinegar with salt, pepper and sugar. Whip the oil into it. Drain the rice and broccoli and mix it with the prepared marinade while still hot. Drain the apricots, collect the juice.

  2. 2

    Cut fruits into slices, dice ham. Roast the almonds in a pan without fat, take them out and cut them in half. Mix yoghurt, mayonnaise and apricot juice. Season with salt, pepper and curry. Mix all prepared salad ingredients and let it stand for a while. Season again and serve

  3. 3

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
480 kcal
CARBS
53 g
FATS
22 g
PROTEINS
17 g