Rice Salad Mandarin Name: Nathalie Alcantara Base: Ft. Eustis Recipe: 1 onio 6 tbsp oil curry 125g/4 1/2 oz rice 1/4 l / 9 1/2 oz water Salt 200g / 7 oz leek 8 tsp lemon juice 5 tbsp fruit juice 1 can (11 oz) mandarin oranges 1 tbsp mango chutney 10g / 1/3 oz sugar 200g / 7 oz mushrooms Heat 1 tbsp oil in a frying pan add the finely chopped onion and fry until glossy. Add 2 tbsp curry powder and the rice. Fry for a short time, then add water and salt. Let the rice well for about 15-20 minutes. Cut the leeks in slices, not to thin. Blanch the leeks in salted water. Stir a tangy dressing from lemon juice, juice from the mandarin oranges, finely chopped mango chutney, salt, sugar, curry powder, and 5 tbsp oil. Pour the sauce over the slightly chilled rice. Add the leeks, the drained mandarin oranges and the mushrooms. Let stand for a while in order for all the flavors being absorbed. Season to taste. This salad goes excellent with the Turkey Hen Steak Mandelino.