Fruity curry rice salad

Ingredients for 4 servings:

• 250 g rice
• 250 g prawn(s), peeled and cooked
• 150 g chicken, fried strips
• 250 g mushrooms, fresh
• 1 can mandarin orange(s), drained
• 1 can pineapple pieces, drained (collect 200 ml juice)
• 250 ml cream
• 150 g natural yogurt or quark
• 2 tbsp curry powder
• 1 ½ tsp broth, granulated
• Pepper and chili powder
• 2 tsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with shrimp and chicken

Cook the rice as usual and let it cool. While the rice is cooking, clean, stem, and quarter the mushrooms. Sauté the mushrooms in oil and sprinkle with curry powder. Pour in the cream and pineapple juice and add the stock powder. Season the sauce with pepper and chili powder and simmer for a few minutes, then let it cool. Now mix the rice with the fruit, meat, and shrimp. Pour the cooled mushroom curry sauce over it and add the yogurt or quark. Mix everything well and season again with pepper, curry, and chili.