Curried wild rice salad

Curried wild rice salad

Total: 45 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / person: 336 kcal
, Fat: 14 g
, Carbohydrate: 44 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 g wild rice mix
salted water, boiling


6 tbsp white wine vinegar
3 tbsp olive oil
150 g plain greek yoghurt
½ tsp salt
1 tsp mild curry powder

To serve

2 carrots, shredded
1 tin chickpeas (approx. 240 g), rinsed, drained
2 apples, diced
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How it's done

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Pour the rice into the boiling salted water, bring to the boil, reduce the heat, simmer (uncovered) over a medium heat for approx. 15 mins. Drain the rice and leave to cool.


Mix the vinegar, oil and yoghurt in a large bowl, season.

To serve

Add the rice, carrots, chickpeas and apples to the dressing, mix.

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