Rice salad with mandarins

Ingredients for 4 servings:

• 125 g long grain rice
• 1 carrot(s)
• 1 bell pepper(s), red
• 1 can of tangerine(s)
• 150 g shrimp
• 125 g mayonnaise
• 1 tbsp soy sauce
• 1 tsp curry powder
• 1 dashes Worcestershire sauce
• Salt and pepper, from the mill
• 1 ½ tbsp dill, finely chopped
• 1 ½ tbsp parsley, finely chopped
• 1 tsp powdered sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the rice according to the package instructions, transfer to a bowl, and allow to cool. Peel and finely dice the carrot. Sauté the cubes in a pan with a little salted water until al dente, then drain well in a sieve. Finely dice the bell pepper. Drain the mandarin oranges, reserving the juice. Place the shrimp in a sieve, rinse under cold water, and allow to drain well. For the dressing, mix the mayonnaise with soy sauce, powdered sugar, 2 tablespoons of mandarin orange juice, curry powder, and Worcestershire sauce, and season with salt and pepper. Mix the rice with the carrots, bell peppers, mandarin oranges, and shrimp. If the rice absorbs all the liquid, stir in a little more mandarin orange juice. Mix in the dressing and herbs, cover, and chill the rice salad for 1-2 hours.