John Myers
Fruity – Colorful Rice Salad
The perfect fruity – colorful rice salad recipe with a picture and simple step-by-step instructions.
- 2 cups Water
- Salt
- 1 Cup Long grain rice
- 1 Chicken fillet
- Salt and paprika
- Fat for frying
- 60 g Sugar snap
- Sugar
- 100 g Fresh carrots
- 80 g Kohlrabi fresh
- 80 g Green frozen peas
- Salt
- Preserved tangerines
- 2 tablespoon Yogurt – Salad Cream
- 3 tablespoon Natural yogurt 0.1%
- 3 tablespoon Mandarin juice
- Pepper
- Bring lightly salted water to a boil. Add rice. Simmer on a very low flame with the lid closed until the water is soaked up. Take it from the stove and let it cool off.
- Wash and dry the meat. Season with salt and paprika. Fry in hot fat. Remove from the pan, remove excess fat on kitchen paper and allow to cool.
- Clean and wash the sugar snap peas. Blanch with a little sugar in boiling water for 3 minutes. Take out of the water with a slotted spoon and add to ice-cold water (because of the beautiful green color). Drain, drain and cut in halves or thirds.
- Clean the carrots and cut into slices. Peel the kohlrabi and cut into sticks. Wash vegetables and cook in salted boiling water for 5 minutes. Add the peas and cook for another 3 minutes. Drain, drain and let the vegetables cool.
- Drain the tangerines. Catch the juice. Cut the meat into small pieces. Mix the rice with the vegetables.
- Mix the salad cream with the yogurt and tangerine juice. Season to taste with pepper. Mix with the rice and vegetables. Fold in the chicken and tangerines.
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