Yogurt-Rice Salad

Yogurt-Rice Salad
Photo by James Carrier

Ingredients

  • About ½ teaspoon salt
  • 2 cups plain nonfat yogurt
  • 1 zucchini (about 5 oz.)
  • 1 cup chopped white or red onion, rinsed and drained
  • 1 teaspoon grated fresh ginger
  • 1/8 teaspoon cracked or coarse-ground pepper
  • 1 cup chopped white or red onion, rinsed and drained
  • + 17 more ingredients
    • 1 teaspoon vegetable oil
    • 1 zucchini (about 5 oz.)
    • 1 cup basmati or long-grain white rice
    • 1/8 teaspoon cracked or coarse-ground pepper
    • About ½ teaspoon salt
    • 1 Granny Smith apple (about 8 oz.)
    • 2 cups plain nonfat yogurt
    • 1 English cucumber (about 14 oz.)
    • 1 English cucumber (about 14 oz.)
    • ¾ cup shredded carrots
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon vegetable oil
    • ¼ teaspoon hot chili flakes
    • ¾ cup shredded carrots
    • ¼ teaspoon hot chili flakes
    • 1 cup basmati or long-grain white rice
    • 1 Granny Smith apple (about 8 oz.)

1. In a fine strainer, rinse rice well and drain. In a 2- to 3-quart pan over high heat, bring 3 cups water and the rice to a boil. Reduce heat to medium-high and cook, uncovered, until most of the liquid is absorbed, about 10 minutes. Reduce heat to low, cover, and cook until rice is tender to b...

View full recipe at My Recipes

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