Rice Salad with Vegetables in Yogurt Dressing

Summary

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

Ingredients

Rice Salad with Vegetables in Yogurt Dressing

Instructions

Wash, peel and dice the carrots.
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.
Add some turmeric to the cooking water, which gives the rice a nice, light yellow color.
Let everything cook together on a low flame for about 10 minutes.
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.
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.
The salad tastes best when it is well drawn. It shouldn`t be too damp.
During pumpkin season, I like to add cubes of cooked Hokkaido.

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