Spiced Rice

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Spiced Rice

 

1 onion, medium, sliced

1 garlic clove, minced

1 Tbsp. olive oil

1 cup uncooked basmati rice

1/2 cup plain soy yogurt

1 - 2 cardamom pods, crushed

1/4 tsp. ground turmeric

1/4 tsp. ground ginger

1/8 tsp. crushed red pepper

2 cups chicken-style broth

salt to taste

1 small tomato, cut into 6 wedges

1 Tbsp. cilantro, finely chopped

 

Saute onion and garlic in oil in large saucepan until

tender, about 8 minutes. Stir in rice; cook over medium

heat, stirring frequently, 5 minutes. Stir in soy yogurt,

herbs, and crushed red pepper; cook over medium-high

heat to high heat 5 minutes, stirring frequently.

 

Add broth to saucepan and heat to boiling; reduce

heat and simmer, covered, until rice is tender, about

25 minutes. Season to taste with salt.

 

Spoon rice mixture into serving bowl; arrange tomato

wedges on top and sprinkle with cilantro.

 

 

 

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