Day 11: Yogurt Rice with Cumin and Chile

I didn’t really have a plan for what to cook yesterday, I just knew that there was no way that I was going to step one foot inside a grocery store and whatever I made had to be quick. So, looking through the August recipes, it was an easy decision to make one that was listed as both “Quick & Easy” and would be ready in all of 5 minutes. My only hesitation came from the actual name: “Yogurt Rice with Cumin and Chile.” I love all of those ingredients—and use them regularly—but all of them together? I decided to trust Cooking Light, and just make it.

10599390_791430047545748_5950146553175052516_nConsidering it only took five minutes to make, it’s not a surprise that it only had a few ingredients, and virtually no prep. The only thing I had to do was thinly slice a chile (I used a habenero instead of the required serrano chile, as that is what I had on hand), chop up some bottled ginger, and measure out the cumin seeds, all while the pre-made rice heated in the microwave—yes, this was part of the recipe. The rest of the recipe consisted of stirring the rice, adding the yogurt, cilantro, and salt, and a minute later this interesting side dish was ready.

As soon as the rice was ready, I put at steak on the grill—no recipe needed. Fifteen minutes later, we were finally sitting down to dinner. I wasn’t sure if my son would try it as he was still relatively new to rice, but he decided to give it a go. To say I was surprised by his reaction would be an understatement—he loved it, and even asked for more as soon as he had cleared his plate. I’m sure you’re wondering how it tasted—surprisingly light, not really creamy, with a slight heat from the chile. I loved the flavor of the cumin combined with the cilantro, it was both earthy as well as light and crisp. All that being said, it’s not a recipe I would necessarily crave, but if I were looking for something quick and unusual, I would make it again.

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