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
Curry Rice Salad
Curry Rice Salad

Instructions

  1. Cook the rice according to the instructions. When the rice is done, season it directly with curry powder, then let it cool down.
  2. In the meantime, wash and clean the pepper and cut it into strips. Drain the bean sprouts and pineapple. Collect some pineapple juice.
  3. 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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