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Sweet and spicy rice salad

updated

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Ingredients for 4 servings:

  • 4 cup(s) rice (preferably whole grain, not basmati)
  • 2 bell peppers, red and green
  • 1 pineapple (baby pineapple)
  • 1 can of tangerine(s)
  • 3 tbsp almonds, sliced
  • 4 tbsp Cremefine
  • 1 lemon(s)
  • Cayenne pepper
  • curry powder
  • Salt
  • possibly soy sauce

Instructions

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

Ideal party salad, vegetarian

Cook the rice according to the package instructions. Wash the bell peppers and cut into small strips. Peel the pineapple and cut into small cubes (canned pineapple cubes will work if you’re in a hurry). Drain the mandarins, reserving the juice. Mix the rice with the bell peppers, pineapple, and mandarins. Squeeze the lemon and add the juice. Add the Cremefine and 4-5 tablespoons of the mandarin juice. Season the salad with curry, cayenne pepper, salt, and soy sauce, if desired. Just before serving, fry the almond slivers without fat until crispy and stir in.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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