Evi's light fruity wild rice salad

Ingredients for 4 servings:

• 200 g rice (wild rice)
• 180 g yogurt (cream or whole milk yogurt)
• 3 tbsp mayonnaise
• 1 tbsp mustard
• 2 tbsp soy sauce
• 3 tbsp Balsamic vinegar, white
• 2 tbsp curry powder
• 3 carrots, peeled
• 1 spring onion(s)
• e.g. salt and pepper
• 1 bunch of chives
• 1 can/n mandarin orange(s), drained

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Light salad with curry

Whisk together yogurt, mustard, mayonnaise, balsamic vinegar, soy sauce, half the juice from the can of mandarin oranges, curry, salt, and pepper to make a dressing. Finely chop the spring onion, grate the carrots, and mix into the sauce. Fold in the mandarin oranges more carefully. Chop the chives and fold them in as well. Cook the wild rice according to the package instructions, not using too much water (normal water works fine, too). Let it cool briefly, then mix with the remaining ingredients and let the salad sit for a few hours. Season to taste and serve. Peaches can also be used to replace the mandarin oranges.