Yogurt-Rice Salad

Yogurt-Rice Salad
Photo by James Carrier

Ingredients

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

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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