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Yogurt Rice with Spices and Curry Leaves and Yogurt

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A key text for me in shaping my thinking about food is “Diet for a Small Planet,” by Frances Moore Lappe. She points out that when we combine a grain and dairy, we have a more complete set of amino acids in our food. Here we have rice (I like basmati or texmati in the warmer weather, short grain brown in the winter) and yogurt and spices for a tasty one bowl meal. Thanks to my friend Wendy for sharing this recipe!

4 cups cooked rice

2 medium onions

1/2 ” piece of ginger, finely chopped or grated

2 cloves garlic, finely chopped

1 green chili, finely chopped, or 1/4 tsp cayenne

2 tbsp. vegetable oil (I like sesame or olive)

1/2 tsp black mustard seeds, could use more to taste

pinch of asafoetida (also called “hing”)

8-10 curry leaves (thanks to my friend Leah, I have a big plant and will be making smaller gift plants soon; I’ve also heard the plants are sometimes sold at Indian markets)

salt to taste

1 cup yogurt, beaten with a spoon

1 tbsp chopped cilantro to garnish

Chop onions and chili finely, warm oil over medium heat and add mustard seeds and asafoetida. Cook until seeds splutter. Add ginger, garlic, chili and curry leaves. Cook for about one minute and add onions, saute-ing until lightly browned. Add salt and rice. Toss and cook 2-3 minutes.

Remove from heat, add yogurt, and stir gently. Enjoy!

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Written by algarita

February 19, 2015 at 5:56 am

Posted in Uncategorized

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