Colorful curry rice salad

Ingredients for 4 servings:

• ½ cup(s) Basmati or other rice
• salt water
• 2 m.-sized onion(s)
• 2 tbsp oil
• lots of curry powder
• 250 g meat sausage
• 2 apples (e.g. Granny Smith)
• 2 bananas
• 2 gherkins
• 1 medium-sized bell pepper(s), green
• 1 bunch of chives
• ½ jar mayonnaise
• ½ cup milk (1.5%)
• herbal vinegar
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

à la Silvia. A great party salad.

Cook the rice in salted water. Meanwhile, peel and finely dice the onion, then sauté in hot oil. Then dust with plenty of curry powder and mix with the now-cooked rice. Let cool. Dice the sausage, peeled and cored apples, peeled bananas, gherkins, and trimmed bell pepper, and finely slice the chives. Mix everything into the rice. Mix the mayonnaise with the milk and stir into the salad. Season to taste with salt, pepper, vinegar, and more curry powder, if desired, and let it sit for 1-2 hours. I intentionally didn’t specify a specific amount for the curry powder—the more, the better. I’m a spice junkie, and if it says 1 tablespoon of curry somewhere, I’ll definitely use at least twice that amount. So, it’s up to each individual to use more or less curry, depending on their taste. This salad may be a bit time-consuming to prepare, as there’s a lot to chop, but the result is definitely worth it. The recipe is called “à la Silvia” because I got it from my best friend Silvia! Thank you for this wonderful treat, which I’ve been privileged to experience many times.