Exotic rice salad

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 6
  • 300 g Basmati rice
  • 1 big red pepper
  • 1 (approx. 750 g) small pineapple
  • 100 g young spinach
  • 2 red onions
  • 1 chili pepper
  • 1 Lime
  • 1/2 bunch Coriander
  • 300 g lactose-free yoghurt
  • 100 g lactose-free whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Prepare rice in boiling salted water according to package instructions. Clean, wash and cut the peppers into small pieces. Peel and halve pineapple and cut it out of the stalk. Cut pineapple into small cubes. Wash and clean the spinach and dab dry. Peel and halve onions and cut them into fine slices. Wash and seed the chillies and cut them into fine strips.

  2. 2

    Rinse lime hot and dab dry. Peel the lime peel with a pestle ripper and cut into small pieces. Halve lime and squeeze juice. Wash coriander, dab dry and cut into fine strips. Mix yoghurt and cream, season with lime juice, salt and pepper, stir in coriander. Drain the rice and let it drain. Mix rice, paprika, pineapple, onion slices and chili with the dressing in a large bowl, carefully fold in spinach

  3. 3

    With 8 people:

Nutrition Facts

KCAL
220 kcal
CARBS
40 g
FATS
5 g
PROTEINS
6 g