Brown Rice – Yogurt Salad

Brown Rice Yogurt Salad

Almost end of the week, thought of making Biryani, so boiled some brown rice…….Temperature outside was around 82F……….MOOD Change !!!!! Now want to eat something chilled……..And I’m left with a bowl of brown rice………So here’s what I ended up eating “Brown Rice Salad Shots” – Surprisingly tastes really Yum n Turned out to be healthier n filling than Biryani πŸ˜‰












Serves: 6

Serving Suggestion: Serve Chilled as Salad OR Can be used as appetizers
Β 
Tools:
1 Large
Bowl – For mixing Ingredients
1
Small Pan – For tempering (Tadka)
6
Shot Glasses (Slightly bigger ones)
Β 
Ingredients:
1 Cup Brown Rice – Cooked (Boiled in water till ready to eat)
Β½ Large Onion – Peeled and Thinly Chopped
1 Tomato – Thinly Chopped
ΒΌ Cup Cucumber – Thinly Chopped
2 Large Jalapeno Pickles
– Thinly Chopped – Optional
2 Tsp Fresh Ginger – Grated
Β½ Cup Yogurt – Thick
2 Tbsp Lemon Juice
Salt – As per taste
For
Tempering (Tadka)
2 Tsp Olive Oil
1 Tsp Mustard Seed – (This can be replaced with Herb of your
choice)
2 Tsp Red Chili Flakes –
Optional
Method:
  • Heat oil in a small pan,
    add mustard seed and red chili flakes. Stir for a min, switch of the heat (Make sure this mix is warm when added to
    the rice mixture)
  • In a Large Bowl, Mix
    together – brown rice, yogurt, onion, tomato, cucumber, ginger, jalapeno, salt
    and lemon juice.
  • Pour the already
    prepared oil tempering in the rice mix and give it a final toss.
  • Ladle into Shot Glasses
    and keep in fridge for 20-25 min before serving (As this helps all the ingredients to combine well) Serve Chilled.

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