Curry broccoli salad with corn and rice

Ingredients for 2 servings:

• 125 g rice
• ½ broccoli
• 1 small can of corn
• 2 pickles
• ½ bunch chives
• ¼ onion(s)
• 2 tbsp sour cream
• 2 tbsp mayonnaise
• ½ tsp curry powder
• salt and pepper
• 1 tbsp balsamic vinegar, lighter

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

vegetarian and quick to make

Cook the rice in boiling salted water and, for the last 3-5 minutes, add the cleaned and floret-cut broccoli. I always add the diced broccoli stalks as well. Drain the rice and let it cool; if necessary, rinse it with cold water to speed things up. Finely chop the onions, pickles, and chives. For the dressing, mix together the sour cream, mayonnaise, vinegar, salt, pepper, and curry powder. Then add all the other ingredients to the dressing and season to taste. The salad can be eaten immediately or left to marinate in the refrigerator the next day.