Yogurt Rice

Name: Yogurt Rice
Ingredients: 1 cup long-grain rice; 2 cups water; 1 teaspoon brown mustard seeds; 2 teaspoons mung dal; nonstick cooking spray; 1/2 teaspoon oil; 1 serrano chili, minced; 1 tablespoon gingerroot, minced; 1/4 cucumber, peel, seed and mince; 2 cups plain nonfat yogurt; 1/2 cup nonfat milk; 1 teaspoon salt; 1/4 cup cilantro, minced

13 ingredients

5 steps

Ingredients

1 cup long-grain rice
2 cups water
1 teaspoon brown mustard seeds
2 teaspoons mung dal
nonstick cooking spray
1/2 teaspoon oil
1 serrano chili, minced
1 tablespoon gingerroot, minced
1/4 cucumber, peel, seed and mince
2 cups plain nonfat yogurt
1/2 cup nonfat milk
1 teaspoon salt
1/4 cup cilantro, minced

Directions

1

Bring water to boil in saucepan and add rice. Return to boil, then reduce heat, cover and simmer until tender and water is absorbed, 20 to 25 minutes.
2

While rice is cooking, toast mustard seeds and dal in skillet sprayed with nonstick cooking spray and oil until mustard seeds begin to pop, 2 to 3 minutes.
3

Fluff rice with fork and stir in mustard seeds, dal, chile, ginger and cucumber.
4

Combine yogurt, milk and salt. Lightly stir into rice with fork.
5

Sprinkle with cilantro.