Yoghurt Rice with Cucumber & Tomatoes
This light, fresh dish will add a zing to your evening meal.
What you need to get
225g Tomatoes, On the vine
4 Garlic cloves, peeled and sliced
1 tbsp Olive Oil for drizzling
1/2 tsp Salt & Pepper, to taste
200g Veetee Mega Basmati Rice, washed and drained
1 tbsp Tomato Puree
1 tsp Chilli Powder
100ml Semi-Skimmed milk
100g natural yoghurt
1 tbsp Vegetable oil
1tsp black mustard seeds
1 tsp cumin seeds
8-12 dried curry leaves
1/4 cucumber, peeled & finely diced
1 pinch caster sugar
1 tsp Finely grated fresh root ginger
2 tbsp Walnuts
What you need to do
- Preheat the oven to 200ºC. Cut the cherry tomatoes in half, leaving 3 on the vine for garnish. Put all the tomatoes and garlic on a baking tray, drizzle with olive or vegetable oil and salt and bake for 15 minutes. Puree the cut tomatoes and garlic in a blender. Strain through a sieve and add pepper. Adjust salt to taste
- Put the rice and double the amount of water by volume in a heavy-based saucepan and bring to the boil. Reduce the heat to low, stir once, cover and cook for 10 minutes until the water has been absorbed and the rice is cooked. Remove from the heat, cover and leave to rest for 5 minutes
- Remove the lid and gently fluff the rice with a fork to loosen it. Mix in the milk. Transfer to the fridge to cool. When the rice is cold, stir in the yogurt
- Warm the oil in a small pan over a high heat and fry the mustard seeds for a few minutes until they begin to pop. Add the cumin seeds and curry leaves, fry for a few seconds, then stir the mixture into the rice.
- Stir the cucumber, sugar and ginger into the rice and season to taste with salt.
- Toast the walnuts in a dry frying pan on a high heat for 3-4 minutes.
- 7 Serve the rice cold, drizzled with the tomato sauce and garnished with the roasted tomatoes on the vine and the walnuts.