Rice salad with papaya

Name: Rice salad with papaya
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 100 g Sweet peas; 1 Papaya; 60 g Cashew nuts; 1 (250 ml) Bottle Asia sauce sweet sour; 7-10 Tbsp possibly lemon balm

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
100 g Sweet peas
1 Papaya
60 g Cashew nuts
1 (250 ml) Bottle Asia sauce sweet sour
7-10 Tbsp possibly lemon balm

Directions

1
Boil the rice in 400 ml salted water and let it simmer for 20 minutes. Clean and wash the sugar snap peas and blanch in boiling salted water for about 2 minutes. Quench cold and drain. Peel papaya, cut in half lengthwise and remove seeds.
2
Cut the flesh into pieces. Roast cashew nuts in a pan without fat until golden brown. Mix rice, mangetouts, papaya and cashews with the sauce. Garnish with lemon balm leaves as desired
3
Preparation time: 30 minutes