Indian rice salad

Ingredients for 4 servings:

• 150 g rice (long grain)
• Salt
• 2 tbsp soy sauce
• 1 tsp curry powder
• 1 pinch of nutmeg
• 1 pinch of cayenne pepper
• 1 pinch of ginger powder
• 2 small bell peppers, red and green
• 1 onion(s)
• 1 apple
• 2 tbsp lemon juice
• 250 g chicken or turkey cut into strips
• 50 g pine nuts
• 3 tbsp oil

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

takes some time, but tastes delicious

Boil the rice in salted water for 15 minutes, drain, rinse with warm water, drain well, and return to the pot. Mix the soy sauce with the spices and stir into the rice. Cover the pot and let the rice simmer at room temperature for 30 minutes. Peel and wash the bell peppers and cut into small cubes. Finely chop the onion. Peel and core the apple, cut into slices, and drizzle with lemon juice. Sear the meat and seeds until crispy. Mix everything with the rice, stir in the oil, and season with salt. Let the salad marinate in a cool place for at least 1 hour, then season again. I like to vary the ingredients; diced cheese, tomatoes, and chopped almonds instead of pine nuts, etc., are also great. It can be prepared in larger quantities and will keep for about 2 days if kept refrigerated.