Curried rice salad
Instructions
Boil the rice in salted water for about 18 minutes.
Boil in salted water the beans and zucchini.
Meanwhile, prepare the vegetables: wash and cut celery and chopped very small pepper, skinned tomatoes and various privatel of seeds.
Cut into small pieces, even the green beans, Zucchini and sliced very thin some radishes, chopped egg whites.
When the rice is ready, drain and wash it under cold water to stop the cooking.
Reach into or in a salad bowl and gently mix the vegetables and egg whites.
In a bowl, three tablespoons of olive oil emulsified with a little vinegar, mix in crumbled egg yolks, add two teaspoons of mustard and curry, adjust the salt.
In a bowl place the rice, season with the sauce and serve immediately.
Accompanying wines: Valle Isarco Sylvaner DOC, Verdicchio Dei Castelli Di Jesi "Spumante" DOC, Ischia Bianco DOC.
Ingredients and dosing for 4 persons
- 300 g of rice
- 2 hardboiled eggs
- 1 celery
- 2 tomatoes
- 1 pepper
- 50 g of green beans
- 1 courgette
- Radishes
- 3 tablespoons of olive oil
- Wine vinegar
- 2 teaspoons of curry
- 1 teaspoon of mustard
- Salt