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Curry – Rice – Salad

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Ingredients for 10 servings:

  • 500 g rice (long grain rice)
  • Salt
  • 400 g leek
  • 1 can/n pineapple in rings, (580 ml)
  • 1 can/n mandarin oranges (314 ml)
  • 200 g mayonnaise
  • 150 g yogurt (full-fat yogurt)
  • curry
  • possibly cayenne pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Cook rice in boiling salted water for 15-20 minutes. Drain. Trim, wash, and finely chop the leek. Cover and simmer in a little boiling salted water for about 3 minutes. Drain. Drain the fruit, reserving the juices. Chop the pineapple. Mix the mayonnaise, yogurt, and about 100 ml of the juice. Season to taste with salt, curry, and cayenne pepper, if desired. Combine the prepared ingredients and let stand, covered, for about 1 hour. Season again if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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