Indian Rice Salad
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g rice, lon rain rice
- 2 onions)
- 2 cloves garlic)
- 2 red pepper (s)
- 1 zucchini
- 4 slices pineapple
- olive oil
- salt
- Pepper, freshly ground
- 2 cans tuna, in oil
- 300 g sour cream
- 4 teaspoons curry powder
- Ground ginger
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water for about 20 minutes and then drain it well.
- Peel and finely chop the onions and garlic. Cut the peppers into fine cubes. Also cut the zucchini into small cubes. Cut the pineapple into small pieces.
- Heat the oil in a pan and sauté the zucchini cubes. Add the garlic and onion cubes and sauté briefly.
- Mix the rice with the diced paprika, the finely chopped pineapple and the zucchini mixture in a salad bowl and season with salt and pepper.
- Drain the tuna in a colander, then pick it up well and add it to the salad.
- For the sauce, mix the sour cream, curry, salt, pepper and ground ginger together well and pour over the salad. Mix everything well together again and let it steep for at least an hour.
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