Indian rice layer salad

Name: Indian rice layer salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 1/2 TEASPOON Curry; 2 red peppers; 1 collar Spring onions; 500 g pineapple ready to cook (peeled, without stalk); 2 stem(s) Coriander; 50 g Peanut kernels; 200 g Skimmed milk yoghurt; 7-10 Tbsp Pepper; 2 TABLESPOONS Lime juice; 2 TABLESPOONS Fruit vinegar; 3 TABLESPOONS Oil; 1/2 -1 TEASPOON Sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
1/2 TEASPOON Curry
2 red peppers
1 collar Spring onions
500 g pineapple ready to cook (peeled, without stalk)
2 stem(s) Coriander
50 g Peanut kernels
200 g Skimmed milk yoghurt
7-10 Tbsp Pepper
2 TABLESPOONS Lime juice
2 TABLESPOONS Fruit vinegar
3 TABLESPOONS Oil
1/2 -1 TEASPOON Sugar

Directions

1
Put rice in boiling salted water. Season with curry and prepare according to package instructions. In the meantime, clean and wash the peppers and spring onions and cut them into fine rings. Cut pineapple into pieces.
2
Wash the coriander, shake dry and pluck the leaves from the stalks. Chop the coriander and peanuts. Mix yoghurt and coriander. Season to taste with salt, pepper and lime juice. Mix vinegar and oil for the marinade.
3
Season with salt, pepper and sugar. Mix rice, peanuts and marinade, season again. Lay the rice mixture, paprika, spring onions and pineapple alternately in thin layers in well sealed glasses.
4
Sprinkle a little yoghurt sauce over and over again.