Rice salad with clementine wheels

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water according to package instructions. Meanwhile, cook the peas in a little salted water for about 2 minutes, rinse with cold water and set aside. Wash the turkey escalopes, dab dry and cut into cubes. Heat the oil. Brown the turkey cubes all around, dust with curry and fry for another 5 minutes.

2. 2

   Season with salt and pepper and put aside. Squeeze 1 clementine, mix with lemon juice and mayonnaise to a dressing. Season to taste with salt, pepper and sugar. Rinse rice in a sieve with cold water and drain. Peel and slice the remaining clementines. Divide half of them into segments. Mix the rice, dressing, peas and diced turkey. Wash the herbs, dab dry. Put something aside for garnishing. Cut the rest of the chives into small rolls and chop the parsley.

3. 3

   Mix the rice, dressing, peas and diced turkey. Wash the herbs, dab dry. Put something aside for garnishing. Cut the rest of the chives into small rolls and chop the parsley. Fold the herbs into the salad. Carefully fold in clementine segments. Serve salad garnished with clementine wheels and herbs

Nutrition Facts

KCAL
430 kcal

CARBS
55 g

FATS
12 g

PROTEINS
26 g