Broccoli salad with rice

Recipe from Lily Moore

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Cooking time: 1 h. 10 min

Servings 2

The subtle sweetness of the red pepper and light acidity tone of the sour cream down the bitter flavor of the broccoli, making a delicious and crunchy vegetable salad.

Broccoli

0,5 piece
Rice

4,4 oz
Peas

1 can
Red pepper

2 pieces
Green onions

0,5 bundle
Bulb

0,3 piece
Sour cream

2 tbsp
Mayonnaise

2 tbsp
Salt

to taste
Curry powder

0,5 tsp
Pepper

to taste
Balsamic vinegar

1 tbsp

Calories

557 kcal
Protein

95 g
Fat

15 g
Carbohydrates

11 g

Cook the rice in boiling salted water and in the last 3-5 minutes add peeled and cut broccoli. Then add the diced broccoli stalk. When the rice is ready, take it out of the water and let it cool.
Finely chop the onion, pepper and green onion.
Now mix the mayonnaise, sour cream, vinegar and spices. Pour the dressing over the rest of the ingredients. The salad can be eaten immediately or you can leave it in the refrigerator and eat the next day.