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 😉
Serving Suggestion:Serve Chilled as Salad OR Can be used as appetizers
1 Large Bowl – For mixing Ingredients
1 Small Pan – For tempering (Tadka)
6 Shot Glasses (Slightly bigger ones)
1 Cup Brown Rice – Cooked (Boiled in water till ready to eat)
½ Large Onion – Peeled and Thinly Chopped
1 Tomato – Thinly Chopped
¼ Cup Cucumber – Thinly Chopped
2 Large Jalapeno Pickles – Thinly Chopped – Optional
2 Tsp Fresh Ginger – Grated
½ 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
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 tocombine well) Serve Chilled.