Curry Salad (Low Fat)

Name: Curry Salad (Low Fat)
Yield: 4
Ingredients: optional 1 small pickled cucumber; Curry; Cress or watercress; Pepper; Salt; 1 Small onions; 1 Small red peppers; 100 g Quark or fromage frais meager 5%; 100 g Raw rice; 100 g Small whole mushrooms (raw or from glass)

Cold cuts

Cook time: 0 min.
Servings: 4

Ingredients for Curry Salad (Low Fat)

	optional	1 small pickled cucumber
		Curry
		Cress or watercress
		Pepper
		Salt
1		Small onions
1		Small red peppers
100	g	Quark or fromage frais meager 5%
100	g	Raw rice
100	g	Small whole mushrooms (raw or from glass)

Instructions for Curry Salad (Low Fat)

To prepare the Curry Salad (Low Fat) recipe, please follow these instructions:

Cook the rice and cool them completely.

Chop the onion finely and peberfrugten cut into small cubes. Let the mushrooms, then drain away. Chop the cucumber coarsely, if you use it. Tube kvarken lind with a little water or low-fat milk and taste it strongly with spices, it must be strong. Turn the rice thoroughly in first, then it is easiest with a fork and turn over so all the vegetables in the salad. let pull uncovered in the refrigerator for ½-1 hour. Sprinkle liberally with watercress or watercress at server no.

Tips:
Can be eaten as an independent their own pickle served on green salad, as an accessory to the URf.eks. smoked or cooked, cold poultry, in a pita with salad or just on a piece of rye bread.

Curry Salad (Low Fat)

Ingredients for Curry Salad (Low Fat)

Instructions for Curry Salad (Low Fat)

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