Curry rice salad with peas

Name: Curry rice salad with peas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 150 g frozen peas; 1 (approx. 150 g) small red pepper; 1 can(s) (425 ml; separation weight: 215 ml) Mushrooms; 1 collar Spring onions; 250 g Schmand; 5 TABLESPOONS Milk; 4 TABLESPOONS Cider vinegar; 1-2 TEASPOONS Sugar; 1-2 TEASPOONS Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
150 g frozen peas
1 (approx. 150 g) small red pepper
1 can(s) (425 ml; separation weight: 215 ml) Mushrooms
1 collar Spring onions
250 g Schmand
5 TABLESPOONS Milk
4 TABLESPOONS Cider vinegar
1-2 TEASPOONS Sugar
1-2 TEASPOONS Curry Powder
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Cook rice in boiling salted water according to package instructions. Add the peas 5 minutes before the end of cooking time, cook until done. Drain, rinse with cold water, drain and let cool. Quarter the peppers, clean, wash and cut into fine strips.
2
Drain the mushrooms, let them drip off and, depending on their size, possibly halve them. Clean and wash spring onions and cut into fine rings. Mix sour cream, milk, vinegar, sugar and curry. Season to taste with salt and pepper.
3
Mix all salad ingredients and season the salad once again.