Turkey and Fruit Rice Salad
- 200 grams Long grain rice
- 400 milliliters Chicken broth
- 2 teaspoons Curry powder
- 1 ripe Mango
- 2 Kiwi
- 2 tomatoes
- 100 grams green Frozen pea
- 400 grams turkey breasts
- 1 small, smoked, dried Sausage
- 200 grams shrimp (ready to cook)
- 2 tablespoons vegetable oil
- 6 tablespoons olive oil
- 4 tablespoons Vinegar
- juice of lemons
- freshly ground peppers
Rinse the rice, mix with the broth and curry powder, cover and boil over low heat for about 20 minutes. Remove from heat and let it expand and swell.
Peel the mango, cut the flesh from the core and chop. Peel and chop kiwi. Rinse and quarter the tomatoes, remove the seeds and chop. Thaw the peas and blanch in boiling salted water for 3 minutes. Drain, rinse with cold water and drain again.
Slice the sausage. Rinse and pat dry turkey breast, cut into bite-size pieces and season with salt and pepper. Fry in a pan with oil, add the sausage slices and shrimp and fry for about 2-3 more minutes.
Combine oil, vinegar, lemon juice, salt and pepper, mix with all previous ingredients and let sit for about 30 minutes at room temperature. Serve garnished with parsley.