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 π
Serves: 6
Serving Suggestion: Serve Chilled as Salad OR Can be used as appetizers
Β
Tools:
1 Large
Bowl β For mixing Ingredients
Bowl β For mixing Ingredients
1
Small Pan β For tempering (Tadka)
Small Pan β For tempering (Tadka)
6
Shot Glasses (Slightly bigger ones)
Shot Glasses (Slightly bigger ones)
Β
Ingredients:
1 Cup Brown Rice β Cooked (Boiled in water till ready to eat)
Β½ Large Onion β Peeled and Thinly Chopped
1 Tomato β Thinly Chopped
ΒΌ Cup Cucumber β Thinly Chopped
2 Large Jalapeno Pickles
β Thinly Chopped – Optional
β Thinly Chopped – Optional
2 Tsp Fresh Ginger – Grated
Β½ Cup Yogurt – Thick
2 Tbsp Lemon Juice
Salt β As per taste
For
Tempering (Tadka)
Tempering (Tadka)
2 Tsp Olive Oil
1 Tsp Mustard Seed β (This can be replaced with Herb of your
choice)
choice)
2 Tsp Red Chili Flakes –
Optional
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 β 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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