Rice Salad with Curry and Turnips

Rice with curry and crispy turnips is a dish that satisfies even the biggest hunger.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 cup Fish, shrimp

  • 1.5 cups Rice, white, long grain, cooked

  • 2 teaspoons Spices, curry powder

  • 2 piece Bell pepper, red, fresh

  • 2 piece Bell pepper, green, fresh

  • 0.5 bouquet Parsley, fresh

  • 0.5 teaspoons Salt, table

  • 4 spoon Oil, olive

  • 1 piece Lemon, fresh, without shell

Steps

  1. Cook the rice. After cooking, rinse it and drain well, transfer it to a larger bowl, sprinkle with curry, and mix well so that the color is evenly distributed.

  2. Wash the vegetables and dry them with paper towels. Remove the seeds from the peppers and cut them into small pieces. Pour a little olive oil into a pan, in which we fry the peppers for about 4 minutes while stirring, then transfer them to the bowl. Finely chop the parsley. Cut the lemon in half and squeeze it.

  3. Rinse the turnips under running water and add them to the bowl along with the parsley. Season the salad to taste with salt, lemon juice, and olive oil, and mix well so that all the flavors and ingredients are well combined. Serve the salad in a larger bowl and enjoy.

Nutrition Information (Per 100g)

  • Calories: 71.6 kcal
  • Fat: 0.22 g
    • Saturated Fat: 0 g
  • Carbohydrates: 13.14 g
    • Sugars: 1.45 g
  • Protein: 2.12 g
  • Fiber: 0.89 g

Advice

You can also add chopped stem greens to the salad. Instead of pickled turnips, you can use fresh turnips, which are quickly cooked.