Rice Salad with Peas, Fruit, and Curry

Ingredients

• 250 g Basmati rice
• 2 red bell peppers
• 1 Shallot
• 4 tbsp sesame oil
• 300 g frozen peas
• 1 tsp curry powder
• 2 peaches
• 2 tbsp Lime juice
• Salt
• Cayenne pepper
• 2 tbsp finely chopped Thai basil

Instructions

1. 1.

   Cook the rice according to package instructions in plenty of water, then let it cool.

2. 2.

   Meanwhile wash the bell peppers, halve them, remove seeds, and cut into bite‑sized cubes. Peel and finely chop the shallot, then sauté in 1 tablespoon of oil until translucent. Add the bell pepper, peas, and curry powder, stir briefly, then remove from heat. Combine everything with the rice in a bowl and mix well.

3. 3.

   Wash the peaches, pit them, and cut into bite‑sized cubes; add to the rice mixture. Stir in the remaining oil and lime juice, season with salt and cayenne pepper, and let rest for about 10 minutes. Sprinkle with Thai basil before serving.