Colorful Rice Salad with Artichokes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g basmati rice
- 450 g artichoke hearts, soaked in oil, from the lass
- 1 small onion (s)
- 1 small cucumber (s)
- 1 glass pepper (s) in strips, pickled
- 6 slices cooked ham, large
- 2 tablespoons oil
- 150 g whole milk yourt
- 2 teaspoons salt
- pepper
- curry powder
- 1 pinch (s) sugar
- 5 stalk / s thyme
Print Recipe
Pin Recipe Instructions
- Cook the rice in boiling salted water according to the instructions on the packet.
- Drain the artichokes and cut into strips. Peel the onions and finely dice them.
- Heat the oil from the artichoke hearts in a pan, fry the onions and artichokes in it, remove and let cool. Cut the cucumber and ham into cubes and drain the pepper strips well.
- Put the cooked rice in a bowl, mix with the ingredients and leave to cool.
- Season the yogurt with salt, pepper, curry powder and sugar. Pluck the thyme from the leaves and add to the yogurt. Whisk everything well and pour over the salad. Mix everything well. Let it steep for a good 2 hours and season again to taste.
- If you do without the boiled ham, the salad is also suitable for vegetarians.
- The salad is also suitable as part of a cold buffet or for a family celebration.
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