Rice Salad

Ayurveda Rezept: Leckerer Reissalat mit Mango und Orangen | Ayurveda Parkschlösschen Health Blog

Ideal for take away: Rice Salad with Orange and Mango

Ingredients (serves 4)
1 onion
4 Tbs. oil
2 tsp. Mild Curry (Ayurveda Parkschlösschen spice mixture >>)
125 g basmati rice
250 ml water
salt
juice of 1 lemon
segments of 1 orange plus juice
½ mango, finely chopped
1 Tbs. spicy mango chutney
brown sugar
10 cashew nuts, chopped
½ bunch coriander

Sauté the finely chopped onion in 1 Tbs. of oil. Add the chopped cashew nuts, 2 tsp. of curry powder, the rice, and sauté briefly. Add the water and salt andleave the rice to swell for 15 – 20 minutes. Dice the mango finely, divide the orange into segments and reserve the juice. Combine the lemon juice, orange juice, mango chutney, salt, sugar and the remainingoil to make a spicy sauce; then pour over the slightly cooled rice. Add the mango, coriander and the orange fillets and leave to stand allowing the flavours todevelop. Check the seasoning.

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Filed under Snacks & Salads

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

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