Curry rice salad

Ingredients for 2 servings:

• 110 g wild rice
• 1 pinch of salt
• 1 large red bell pepper
• 120 g corn
• 60 g spring onions
• 50 g brown cane sugar
• 1 tbsp sambal oelek
• 1 ½ tbsp oil
• 1 ½ tbsp vinegar
• 1 ½ tbsp water
• e.g. salt and pepper
• n. B. ginger powder
• e.g. curry powder
• e.g. turmeric powder

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes

simple and vegetarian

Place the rice in a pot with 1 liter of boiling water, add a pinch of salt, and simmer uncovered for 20-25 minutes over low heat. Drain the water in a sieve and rinse with cold water. Place the corn and the finely chopped spring onions and bell peppers in a mixing bowl. For the marinade, mix the sugar, sambal oelek, oil, vinegar, and water together in a small bowl and season with salt, pepper, ginger, curry, and turmeric to taste. Add the cooled rice and marinade to the vegetables in the mixing bowl and mix everything well with a large spoon. Place the salad in the refrigerator for two hours to marinate. Give it a quick stir before serving. Then serve in two large bowls.