Rice salad with suluguni, walnuts and curry
4 servings
60 minutes
Rice salad with suluguni cheese, walnuts and curry is a harmony of flavors and textures that combines the softness of rice, the creamy sharpness of suluguni cheese, the crunch of nuts and the spicy aroma of curry. This salad is warm, nutritious and rich; it is perfect as a standalone dish or as an original complement to meat and fish. Inspired by Mediterranean and European traditions, it combines the freshness of greens with the richness of nuts and the spiciness of spices. The mustard-based dressing with olive oil and lemon juice adds brightness and zest to the dish, making it an ideal option for a light yet sophisticated lunch. The warm texture of the salad allows the aromas to unfold while the combination of basil, mint and thyme adds fresh summer notes. Garnishing it with mint leaves can give the dish a refined and aesthetic finish.
1
Boil the rice according to the instructions on the package.
- Brown rice: 100 g
2
Heat butter in a pan, add rice and curry, and mix.
- Butter: 1 tablespoon
- Brown rice: 100 g
- Red curry powder: 0.3 teaspoon
3
Break the nuts by hand to leave large pieces and add them to the rice.
- Walnuts: 1 tablespoon
4
Tear the basil and mint leaves by hand (leave a few mint leaves for decoration).
- Basil: 1 bunch
- Mint: 1 bunch
5
Add basil, mint, thyme leaves to the rice, season with salt and pepper.
- Basil: 1 bunch
- Mint: 1 bunch
- Thyme: 2 stems
- Salt: pinch
- Ground black pepper: pinch
6
Prepare the dressing: continuously stir in olive oil into the mustard, then add lemon juice. Drizzle the warm salad with the mustard dressing and mix.
- Mustard: 1 teaspoon
- Olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
7
Grate the cheese by hand and sprinkle it on the salad.
- Suluguni cheese: 70 g
8
Garnish with remaining mint leaves and serve.
- Mint: 1 bunch