Rice Salad with Vegetables in Yogurt Dressing

Summary

Ingredients

• 250 g rice, (basmati or other frarant rice)
• 1 handful peas, frozen
• 2 carrot (s)
• 1 handful leeks, cut into rings
• 50 g ham, smoked, cut into strips
• pineapple, apple or tangerine pieces
• 1 cup yogurt (skimmed milk yogurt)
• 1 dash olive oil
• Salt and pepper, curry, turmeric and ginger powder or
• 1 piece (s) ginger root, the size a thumb, which is added to the rice just before the cooking time

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Instructions

1. Wash, peel and dice the carrots.
2. Put in boiling water to which a little olive oil is added to allow the carrots to release their vitamins. Add the rice. Add the frozen peas.
3. Add some turmeric to the cooking water, which gives the rice a nice, light yellow color.
4. Let everything cook together on a low flame for about 10 minutes.
5. In the meantime, wash and clean the leek, cut into fine rings and briefly blanch. Cut the smoked ham into small pieces and fry a little in a pan.
6. Add the leek rings, the fruit and the ham strips to the cooled vegetable rice. Pour the spices and yoghurt over it and mix well. Possibly add a splash of olive oil to the yoghurt to make it smoother.
7. The salad tastes best when it is well drawn. It shouldn`t be too damp.
8. During pumpkin season, I like to add cubes of cooked Hokkaido.