Summary

Ingredients

• 125 g rice
• 0.5 ½ broccoli
• 1 small Can corn
• 2 pickles
• 0.5 ½ bunch chives
• 0.25 ¼ onion (s)
• 2 tablespoon sour cream
• 2 tablespoon mayonnaise
• 0.5 teaspoon ½ curry powder
• salt and pepper
• 1 tablespoon balsamic vinegar, lighter

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Instructions

1. Cook the rice in boiling salted water and in the last 3 - 5 minutes add the broccoli, cleaned and cut into florets. I also always add the diced broccoli stalk. Drain the rice and let it cool - if necessary, rinse with cold water so that it goes a little faster.
2. Cut the onions, pickles and chives into small pieces.
3. For the dressing, mix together sour cream, mayonnaise, vinegar, salt, pepper and curry.
4. Then add all the other ingredients to the dressing and season again after mixing.
5. The salad can be eaten either immediately or in the fridge the next day.