YOGURT-RICE PILAF

Yogurt-Rice Pilaf image

Toasty mustard seed and spicy Thai chiles add distinctive flavor to an East Indian rice pilaf.

Provided by Betty Crocker Kitchens

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup uncooked basmati or regular long-grain rice
1 1/2 cups cold water
1 tablespoon vegetable oil
1 teaspoon black or yellow mustard seed
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 teaspoon salt
2 or 3 fresh Thai, serrano or cayenne chiles, cut in half lengthwise
10 to 12 fresh karhi leaves or 1 tablespoon chopped fresh cilantro, if desired

Steps:

Place rice in 1 1/2-quart saucepan; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; return to saucepan.
Heat rice and 1 1/2 cups cold water to boiling, stirring once. Reduce heat to medium-high; cook uncovered 5 to 6 minutes, stirring occasionally, until almost all water has evaporated.
Reduce heat to low; cover; cook 5 minutes. Remove from heat; let rice stand covered 10 to 15 minutes.
Meanwhile, in 6-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops; remove from heat.
In medium bowl, mix remaining ingredients. Stir in oil mixture. Add cooked rice; toss well.

Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 3 g, TransFat 0 g