Paprika-rice salad (diet)

Name: Paprika-rice salad (diet)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 50 g Long grain rice; 7-10 Tbsp Salt; 1 (approx. 70 g) Carrot; 1/2 red pepper; 1 (approx. 100 g) small apple; 1 TEASPOON Lemon juice; 150 g low-fat yoghurt; 1/2 TEASPOON Curry Powder; 7-10 Tbsp Pepper; 1/4 Beet Cress

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

50 g Long grain rice
7-10 Tbsp Salt
1 (approx. 70 g) Carrot
1/2 red pepper
1 (approx. 100 g) small apple
1 TEASPOON Lemon juice
150 g low-fat yoghurt
1/2 TEASPOON Curry Powder
7-10 Tbsp Pepper
1/4 Beet Cress

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel the carrot, halve lengthwise and cut into slices. Halve the bell peppers, clean, wash and cut into strips. Wash and quarter the apple and remove the core.
2
Cut the apple quarters into slices and sprinkle with lemon juice. Drain rice and chill in cold water. Mix apple and carrot slices, rice and paprika. Season yoghurt with curry, salt and pepper.
3
Arrange rice salad and sauce in small bowls and sprinkle with cress.