This Indian-inspired salad can also be served warm as a side dish.
Recipe information
Yield
Serves 4
Ingredients
1 cup plain nonfat yogurt
3 teaspoons minced garlic
3 teaspoons olive oil (preferably extra-virgin)
1 cup basmati rice
1 1/2 teaspoons curry powder
1 teaspoon turmeric
2 cups water
1 teaspoon salt
1 10-ounce package frozen baby lima beans, unthawed
Preparation
Step 1
Mix yogurt and 1 1/2 teaspoons garlic in small bowl. Cover and chill 1 hour. Heat 1 teaspoon oil in heavy medium saucepan over medium heat. Add rice; stir until coated with oil, about 2 minutes. Add curry powder, turmeric and 1 1/2 teaspoons garlic and stir 1 minute. Add 2 cups water and salt and bring to boil. Add lima beans. Reduce heat to medium-low; cover and simmer until rice is tender and water is absorbed, about 15 minutes. Season with salt and pepper. Cool. Stir in remaining olive oil.
Step 2
Transfer rice mixture to large bowl. Spoon Tomato-Onion Topping over. Top with 1/4 cup yogurt mixture. Serve, passing remaining yogurt mixture separately.
Nutrition Per Serving
Per Serving
including 1/3 cup topping: calories
229; total fat
3 g; saturated fat
1 g; cholesterol
0 mg.
#### Nutritional analysis provided by Bon Appétit
