Rice salad with broccoli & ham

Name: Rice salad with broccoli & ham
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 400 g Long grain rice (parboiled); 7-10 Tbsp salt, white pepper; 750 g Broccoli; 8-10 Tbsp White wine vinegar; 1 TEASPOON Sugar; 4 TABLESPOONS Oil; 1 can(s) (425 ml) Apricots; 2 thick slices of cooked ham (à ca.150 g); 100 g almonds without skin; 150 g Skimmed milk yoghurt; 150 g Salad Mayonnaise; 1 TEASPOON Curry

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

400 g Long grain rice (parboiled)
7-10 Tbsp salt, white pepper
750 g Broccoli
8-10 Tbsp White wine vinegar
1 TEASPOON Sugar
4 TABLESPOONS Oil
1 can(s) (425 ml) Apricots
2 thick slices of cooked ham (à ca.150 g)
100 g almonds without skin
150 g Skimmed milk yoghurt
150 g Salad Mayonnaise
1 TEASPOON Curry

Directions

1
Cover the rice and simmer in 800 ml of boiling salted water for about 20 minutes
2
Clean and wash the broccoli and cut it into small florets. Cook in boiling salted water for 4-5 minutes. Whip vinegar, salt, pepper, sugar and oil. Drain rice and broccoli well. Mix with the marinade while still hot. Leave to stand for about 30 minutes.
3
Drain the apricots and collect the juice. Cut the fruit into slices. Dice ham. Chop almonds coarsely and roast them without fat until golden brown. Take out
4
Mix yoghurt, mayonnaise and 8 tablespoons of juice. Season to taste with salt, pepper and curry. Mix with the prepared salad ingredients and season again