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    You are in: Home / Recipes / Yogurt Rice Recipe
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    Yogurt Rice

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 01, 2008

      I really liked this dish. I had never had anything like it before! I love the flavors and the texture. I made it extra spicy to my taste. The directions were really clear and though I usually use a rice maker to cook my rice, I preferred this method. I used higher-fat yogurt and milk because this was the main dish. Though it helped it stand on its own, I think I would have to serve it with something else to round out the meal next time. It went together very quickly and you can make it pretty much from stuff you have on hand-a perfect weeknight meal! I used brown rice and peas but other than that, I stuck to the recipe.

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    • on April 10, 2007

      This was wonderful made with yellow split peas as I didn't have any mung dal. I used whole milk yogurt as I can't abide that watery nonfat stuff. I also used 2% milk (same reason). I love cilantro and probably used at least twice as much, but the basic recipe remained the same and it was delicious.

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    • on May 31, 2001

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    Nutritional Facts for Yogurt Rice

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 267.1
     
    Calories from Fat 12
    58%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 3.0 mg
    1%
    Sodium 695.7 mg
    28%
    Total Carbohydrate 50.3 g
    16%
    Dietary Fiber 1.4 g
    5%
    Sugars 11.5 g
    46%
    Protein 12.1 g
    24%

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