rice salad

Ingredients for 4 servings:

• 150 g brown rice
• 2 tbsp soy sauce
• 2 tsp curry powder (Madras curry)
• 1 pinch of cayenne pepper
• some nutmeg, freshly grated
• 2 tbsp ginger, cut into small cubes
• 1 small red bell pepper(s)
• 1 small green bell pepper(s)
• 1 onion(s)
• 1 apple
• 3 tbsp raisins
• 125 g chicken breast
• 125 g cooked ham
• 50 g pine nuts
• 3 tbsp oil
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

with brown rice and an Asian touch, spicy, delicious… party hit

Cook the rice until tender. Mix the hot rice with the soy sauce, curry, nutmeg, cayenne pepper, and ginger, cover, and let stand for at least 30 minutes. Dice the bell peppers and apple, finely chop the onion, and let the raisins soak in water for 5 minutes. Fry the chicken breast in a little oil until cooked through but still tender, then dice it and the ham. Mix all the ingredients with the pine nuts into the rice and season the salad with oil and salt. The salad can be covered and refrigerated for 1 to 2 days. Season again before serving and, if it’s too dry, add a little more oil. I always make three times the amount for parties and there’s never any leftovers. Instead of cayenne pepper, I also like to use a few dashes of hot chili sauce, which you can find in Asian stores and now also in many supermarkets.