Yogurt Rice. A Fast, Fresh, Gluten Free Alternative to Pasta Salad

   When I giving a party, I start off very organized. Of course it all usually goes downhill from there, but I do start off with the best intentions. I want to come to the table looking all fresh and hostessey, not like some kitchen wallah in a stained apron and runny mascara, spattered with turmeric as I usually do. Here's a video I found online of a working kitchen in a little street resturant in Colaba Mumbai.



   It's okay for these guys to be covered in maida and spices. They're staying in the kitchen and don't have to go out and sit down with the customers. Entertaining at home is not so easy. That's why anything one can cook ahead or put together at the last minute is a real bonus. Another reason why I like this recipe for Yogurt rice, the rice can be made ahead and then all the spices and yogurt are added right before serving. Simple, fast and absolutely no sweat!

Yogurt Rice

Here's What You Need:

4 cups of water
2 cups of rice
1 and 1/2 tsp of salt
1 tsp of brown mustard seeds
4 dried red peppers
10 curry leaves or 4 bay leaves
3 Tbs of vegetable oil
2 Tbs of yellow split peas
2 Tbs of split urad dal (optional)
1/2 cup of raw unsalted cashew pieces
1 cup finely chopped onion
1 cup finely chopped red bell pepper
1 tsp minced and seeded green serrano chili
2 tsps peeled monced fresh ginger
1 tsp of salt
2 cups plain yogurt (or soy or any non dairy yogurt)
1/2 cup sour cream (optional)


Here's what to do:

Make the rice by boiling 4 cups of water.
when it boils add salt and rice.
When it starts to boil again, put a lid on the pot and turn the heat waaaaaaay down to low.
Let it cook for about 35 minutes until all the water is absorbed.
The rice should be nice and fluffy.
Set it aside.
The rice needs to be made ahead of time so that it is at room temperature.
Heat 3 Tbs of oil in a large wok, skillet or kadhai.
When the oil is hot, add in the curry or bay leaves,mustard seeds and  dried red peppers.

Cook until the mustard seeds start to pop.
Add in the split peas, urad dal, cashews, bell pepper, green chili, ginger, salt and onion.
Saute everything for about 10 minutes or until the dal has turned color and the bell pepper has gotten tender.

When everything is cooked, take the pan off the heat and add in the yogurt and sour cream if you're going to include it too.

Add the cooked, cooled  rice to this mixture.

Stir it all together. Make sure everything is mixed in.
Serve the salad at room temperature.

   There it is, an easy, simple gluten free salad that's as easy as making rice and adding a yogurt and spice dressing.  If you use soy yogurt, it's not only gluten free, it's vegan! I love this dish for it's make-ahead qualities, plus it's a natural for any pot luck or barbecue.  It's also great the next day too, if there's any left.

   Finally I couldn't resist including this clip of amazing restaurant technique. Here's some mad skills.




   Coming up next, Papaya and California Walnuts make a great Indian flavored quick Summer salad. Follow along on Twitter: @kathygori

So Now You've Got All That Rice...Put It To Work!

   Rice seemed to be the one thing that regularly turned up in the leftover bowl in our house. Not that we didn't eat rice growing up. It's just that rice always seemed to be something that my mom would make and there always seemed to be so much of it ! No matter how much we choked down, there always was more of the damn stuff, and nothing is more depressing than looking into the fridge on the morning after anything and finding a hard, cold, tough, stiff, congealed bowl of rice. It usually got tossed after a few dispirited days of all of us staring at it hiding behind the "real" butter my parents always bought for big dining events, trying not to be noticed, wishing we'd all just go away and let it harden in peace. And sure enough, a couple of days later there would be a bowl-shaped rice sculpture sitting in the Hefty bag awaiting it's final trip to the dumpster.
    Now I hate hate, hate waste. I will go out of my way to make a meal stretch more ways than Silly Putty on a July day. What's not eaten gets recycled and composted. Also I try to cook only the amount of stuff that I know will get eaten, one day or another. But sometimes no matter how careful you are, you just get rice, rice and more rice. There's nothing to be done, and that's where this recipe comes in, the makeover for tired rice. 
   Rice, meet Rice Curd, the solution to leftover, neglected, lonely old rice. This cold salad can be made in just a few minutes, and for pennies. It works with Indian food and also goes fabulously  with any Potluck bringalong, or back yard Summer time event. You'll never toss it again.

Indian Rice Salad

Here's what to do:
 Take 1 cup of cooked rice. In this case I used the leftover rice from the Coorgi Roti I'd made earlier. The Coorgi Roti demands soft, freshly made, fluffy rice, the Rice Curd is not so particular. In fact it actually helps if your rice has been hanging around for a few hours.

 Take the rice and mix it together with:
  1 cup of plain yogurt
 Add some salt to taste.
 Now for the chaunk or tempering:
 In a small pan heat  2 Tbs of vegetable oil.
 When the oil is hot toss in:
  1 tsp of mustard seeds
  3 dried red chilies
  5 curry leaves (if you have them)
 When the mustard seeds start to pop and the chilies darken, you are done.
 Pour the oil and spices into the rice and yogurt mixture.
 Give it all a stir and sprinkle a few chopped cilantro leaves across the top.

   There it is. Yes, that is all there is to it.  Nothing exotic (well maybe the curry leaves) nothing fancy, just a simple cold rice salad with a bit of a kick. Every now and then it's good to be simple and put that leftover rice to good use.
 Coming up next. I take a challenge to turn a Bastille Day Lunch in an Indian direction. Follow along on Twitter @kathygori