Rice salad with mandarin oranges

Rice salad with mandarin oranges should run through as long as possible, because the spices develop stronger and then the rice salad with Mandarins aromatic and spicy taste. The rice salad can be prepared and kept for a day before serving, and covered in the refrigerator. As a vegetable side dish, for example Mandelino turkey steak, rice salad with mandarin tastes but also very warm.

rice _salad

Peel an onion and cut into very fine dice. Heat oil in a small saucepan or a saucepan neutral oil such as sunflower oil, soybean oil or corn oil and the onions while stirring with a wooden spoon stir-fry. Add 2 teaspoons curry and cook briefly under stirring. Add rice, stir in the curry and onion and saute briefly. Pour in water, season with salt and rice stir well again. A lid on the saucepan and turn the temperature to lowest setting. Swell the curry rice in about 20 minutes.

It does not open the lid, so that the steam can escape. and the curry rice again with a wooden spoon, stir well. The rice from the heat and set aside. Clean leeks and cut into rings. Blanch leeks in boiling salted water, pour into a colander and rinse with cold water so the leeks retain its strong green color, like to see in the picture above. He also cooked and then not still retains some bite.

Provide for the marinade of fresh lemon juice in a salad bowl. Mandarin oranges in a colander and pour the juice. 5 tablespoons of juice from the mandarin Remove and mix with the lemon juice. Mango chutney to give a board and chop finely with a knife. Mango chutney enter into the marinade and season with spicy salt, sugar and curry. Finally, the oil in the marinade and stir well. Easily fill the cooled rice and mix into the salad bowl with the marinade.

The well drained leeks and drained mandarin oranges give the rice salad and gently mix. Fill mushrooms in a colander and rinse with clear water for so long, until the water no longer foams. Drain the mushrooms very well, cut in half and mix into the rice salad.


¤ 1 Onions
¤ 6 tablespoons Oil
¤ Curry
¤ 125 g Rice
¤ 1 / 4 L Water
¤ Salt
¤ 200 g Leek
¤ 8 TL Lemon juice
¤ 5 tablespoons Tangerine juice
¤ 1 can Tangerines
¤ 1 tbsp Mango Chutney
¤ 10 g Sugar
¤ 1 can Mushrooms

Serves 3 – 485 cal per serving, 15 mins Prep – 30 mins Total