Summary

Ingredients

• 600 g rice (lon rain rice), parboiled
• 750 g broccoli
• 8 tablespoon vinegar (white wine vinegar)
• 1 teaspoon sugar
• 4 tablespoon oil
• 1 can apricot (s) (425 ml)
• 2 slices ham, thick, cooked (150 g each)
• 100 g almond (s), whole, skinless
• 150 g yourt (skimmed milk yourt)
• 150 g mayonnaise
• 1 teaspoon curry powder
• Salt and pepper, white

Print Recipe Pin Recipe

Instructions

1. Simmer rice in boiling salted water for about 20 minutes. Clean and wash broccoli and cut into small florets. Cook in boiling salted water for 4-5 minutes. Beat together vinegar, salt, pepper, sugar and oil. Drain the rice and broccoli well. Mix with the marinade while it is still hot. Let it steep for about 30 minutes.
2. Drain the apricots while collecting the juice. Cut the fruit into wedges. Dice the ham. Roughly chop the almonds and roast them until golden brown without fat. Remove.
3. Mix together yogurt, mayonnaise and 8 tablespoons of juice. Season to taste with salt, pepper and curry. Mix with the prepared salad ingredients and season to taste again.
4. The salad can also be made the day before, but then only add the almonds and apricots before consumption.