Curry Rice Salad
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 ml basmati
- 500 ml water
- 2 teaspoons curry powder
- 1 red pepper (s)
- 150 g peas, reen
- 1 jar bean sprouts
- 1 small Can (s) pineapple pieces, drained
- 4 tablespoon oil (safflower oil)
- 2 teaspoons chili sauce, sweet and sour
- 2 teaspoons rice vinegar or white wine vinegar
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions. When the rice is done, season it directly with curry powder, then let it cool down.
- In the meantime, wash and clean the pepper and cut it into strips. Drain the bean sprouts and pineapple. Collect some pineapple juice.
- For the salad sauce, mix oil, chilli sauce, vinegar, salt and pepper and 2 tablespoons of pineapple juice well. Mix the vegetables, peas and salad dressing with the cooked rice and serve.
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