Yogurt Rice
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup brown rice
- 2 1⁄2 cups water
- 1 cup plain 1% yogurt
- 1⁄2 teaspoon salt
- 2 tablespoons canola oil
- 1⁄2 cup fresh cilantro
- 1 tablespoon fresh ginger
- 1 teaspoon black mustard seeds
- 1 teaspoon urad lentils (dry)
- 4 dried red chili peppers
directions
- Cook brown rice in water - this recipe works best if the rice is very soft (this is why it calls for more water than is typically required for rice).
- Finely mince fresh cilantro, and chop or grate ginger. Combine cilantro, ginger and salt in a large mixing bowl, and stir until yogurt is smooth. Add cooked rice to the yogurt mixture.
- Break dried chilis into halves, and shake out seeds. You will use only the seedless chili skins for this recipe.
- In a tiny saucepan, heat canola oil on medium until hot, but not smoking). Add mustard seeds, and cover. Allow the mustard seeds to pop (about 1 minute) - take care not to uncover the pot while mustard seeds are popping as you may burn yourself. Add urad lentils, and cook until lentils become golden brown (1-2 minutes). Add chilis, and reduce heat - allow chilis to cook for one more minute, as mixture ceases to boil.
- Pour sizzling oil and spices over rice and yogurt. Combine all ingredients in a bowl, and serve at room temperature.
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