+
0 (0)

Categories: Appetizers, Vegetarian

Yogurt rice with radishes

Round and red and crisp, they're casually tossed on the plate at your favorite taco stand or jumbled in a jar at the salad bar, full of color and crunch but ultimately signifying nothing. But hold on -- there's more ... Read more

Total time: 30 minutes plus chilling time | Serves 8
Note: This can be served either as a side dish for 8 or as a vegetarian main course for 4. Black mustard seeds can be found at Indian groceries.
  • 1 cup basmati rice
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1 1/2 teaspoons oil
  • 3/4 cup cashews
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 1/4 cups whole fat yogurt
  • 1 cup milk
  • 1 bunch radishes, tops removed

Step 1Bring the rice, water and 1 teaspoon salt to a simmer in a large saucepan. Reduce the heat to low, cover and cook until rice is done, about 12 minutes. Immediately stir roughly with a spatula to crush many of the grains of rice. It will clump, but that's as it should be.

Step 2Heat the oil in a small skillet over medium heat. When hot, add the cashews and cook, stirring, until they begin to brown, about 2 minutes. Add the black mustard and cumin seeds and cook, continuing to stir, until the seeds sputter and pop, another 1 minute. Reserve half of the cashews and stir everything else into the rice.

Step 3Combine the yogurt and milk and stir it into the rice. The texture should be something like a good risotto: slightly clumping and just liquid enough to flow. Cover tightly and chill until ready to serve.

Step 4Dice half the radishes into one-fourth inch pieces and stir into the rice. Cut remaining radishes into one-eighth-inch slivers.

Step 5Season the rice to taste with salt and add a little more milk if necessary to correct the texture. Mound the chilled rice on a serving platter and scatter the reserved cashews and slivered radishes over top.

Each serving:
217 calories; 6 grams protein; 28 grams carbohydrates; 1 gram fiber; 9 grams fat; 3 grams saturated fat; 9 mg. cholesterol; 37 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
White bean, anchovy and caper spread
Pork dumplings
Queso de chiva fundido con pipian verde (Broiled goat cheese with pumpkin seed sauce)
Shrimp with avocado salsa