Basmati Rice Salad


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Serves 6-8 | Prep Time | Cook Time

Why I Love This Recipe

This can be made up to 2 hours ahead of time but do not refrigerate or the rice will get hard. Before serving, taste and re-season with salt and pepper if necessary and add more yogurt if needed to return the salad to a creamy consistency. If you want to add more crunch or some sweetness you can add toasted,slivered almonds or golden raisons to this dish:)


Ingredients You'll Need

1 cup Basmati rice
1 tablespoon vegetable oil
1 teaspoon black or yellow mustard seed
1 2/3 cups plain yogurt
2 tablespoons minced fresh ginger
Coarse salt and freshly ground pepper to taste.


Directions

Bring a large pot of salted water to a boil over high heat.


Add the rice and cook until tender ( approx. 15 minutes)C


Drain in a colander and rinse under cold water.


Transfer to a medium bowl.


In small sauté pan over medium heat, cook the mustard seed in the oil, string often until the mustard seed starts to pop…aprrox 2 minutes. Scrape into the bowl of rice.


Add the yogurt, cilantro, and ginger and mix well.


Season with salt and pepper.


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