• Servings: 6-8
• 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.

1. Bring a large pot of salted water to a boil over high heat.
2. Add the rice and cook until tender ( approx. 15 minutes)C
3. Drain in a colander and rinse under cold water.
4. Transfer to a medium bowl.
5. 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.
6. Add the yogurt, cilantro, and ginger and mix well.
7. Season with salt and pepper.

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:)