Fruity Curry – Rice Salad

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g rice
  • 250 g shrimp (s), peeled and cooked
  • 150 g chicken, fried strips
  • 250 g mushrooms, fresh
  • 1 can tangerine (s), drained
  • 1 can pineapple in pieces, drained (collect 200 ml juice)
  • 250 ml cream
  • 150 g natural yourt or quark
  • 2 tablespoon curry powder
  • 1 ½ teaspoon stock, grained
  • Pepper and chilli powder
  • 2 teaspoons oil
Fruity Curry – Rice Salad
Fruity Curry – Rice Salad

Instructions

  1. Cook the rice as usual and let it cool down.
  2. While the rice is cooking, clean, remove the stalk and quarter the mushrooms. Fry the mushrooms in oil and dust with curry. Pour in the cream and pineapple juice and add the stock powder. Season the sauce with pepper and chilli powder and simmer for a few minutes, then let cool.
  3. Now mix the rice with the fruit, the meat and the prawns, pour the cooled mushroom-curry sauce over it and add the yoghurt or quark. Mix everything together well and season again with pepper, curry and chilli.

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