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Curry rice salad

updated

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Ingredients for 6 servings:

  • 1 ½ cup(s) rice (regular coffee cup)
  • 1 can of mushrooms (40 g)
  • 1 can peas (150 g)
  • 4 slices of cooked ham
  • 1 tbsp butter
  • 6 tbsp mayonnaise
  • 4 tbsp oil, neutral
  • 2 tbsp vinegar (wine vinegar)
  • curry powder
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice until tender and let cool. Slice the mushrooms and fry in butter, browning lightly, then let cool. Dice the ham and drain the peas. Place the rice, mushrooms, peas, and ham in a bowl, toss with mayonnaise, oil, and vinegar, and season the salad with salt, pepper, and plenty of curry powder. Refrigerate the salad for at least 2 hours and season again before serving. I prefer canned mushrooms for this salad.

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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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