Yogurt Rice

• cup long-grain rice↗1
• cups water↗2
• teaspoon brown mustard seeds1
• teaspoons mung dal↗2
• nonstick cooking spray
• teaspoon oil1⁄2
• serrano chili, minced↗1
• tablespoon gingerroot, minced1
• cucumber, peel, seed and mince↗1⁄4
• cups plain nonfat yogurt↗2
• cup nonfat milk↗1⁄2
• teaspoon salt↗1
• cup cilantro, minced↗1⁄4

Step-by-step instructions

1. 1

   Bring water to boil in saucepan and add rice. Return to boil, then reduce heat, cover and simmer until tender and water is absorbed, 20 to 25 minutes.

2. 2

   While rice is cooking, toast mustard seeds and dal in skillet sprayed with nonstick cooking spray and oil until mustard seeds begin to pop, 2 to 3 minutes.

3. 3

   Fluff rice with fork and stir in mustard seeds, dal, chile, ginger and cucumber.

4. 4

   Combine yogurt, milk and salt. Lightly stir into rice with fork.

5. 5

   Sprinkle with cilantro.