Rice salad with paprika and yoghurt sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
6
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 1 red, green and yellow peppers
- 150 g Skimmed milk yoghurt
- 150 g ripened cream
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- 1/2 bunch Dill
Directions
- 1
Bring the rice to the boil in boiling salted water and let it swell at low heat for about 20 minutes. Drain and allow to cool. Clean, wash and cut the peppers into narrow strips.
- 2
Mix yoghurt and sour cream and season with salt, pepper and sugar. Wash the dill, dab dry, chop finely and mix into the yoghurt. Mix rice, pepper strips and half of the yoghurt dill sauce.
- 3
Arrange the rice salad in a bowl and pour the rest of the yoghurt dill sauce over it.
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