Yogurt Rice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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).
• 2 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.
• 3 break dried chilis into halves, and shake out seeds. you will use only the seedless chili skins for this recipe.
• 4 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.
• 5 pour sizzling oil and spices over rice and yogurt. combine all ingredients in a bowl, and serve at room temperature.