| previous | next |
Title: Yogurt-Rice Salad
Categories: Salad Rice
Yield: 8 Servings
| About 2 cups vegetable broth | ||
| 1 | c | Long-grain white rice |
| 2 | tb | Minced fresh ginger |
| 1 | ts | Cumin seed |
| 1 | c | Unflavored nonfat yogurt |
| 1 | md | Cucumber, chopped |
| 1/2 | c | Golden raisins |
| 2 | tb | Minced fresh cilantro |
| 1 | sm | Jalapeno, seeded and minced |
| 1 | tb | Lemon juice |
| Lettuce leaves, rinsed and crisped | ||
| Lemon peel and fresh cilantro sprigs |
In a 1 1/2 to 2 quart pan over high heat, bring 1 3/4 cups broth to a boil. Stir in rice, ginger and cumin. Cover and simmer until rice is tender, about 18 minutes. Spoon rice mixture into a bowl and fluff with a fork. Cool.
When cool, fold in yogurt, cucumber, raisins, cilantro, jalapeno and lemon juice. If mixture is too thick, add broth, 1 tb at a time, until you like the consistency. Serve on lettuce leaves. Garnish with lemon peel and cilantro sprigs.
| previous | next |