The Catalan TableRice with Yogurt
Soft basmati rice cooked in oil and vegetable broth, creating a creamy and slightly tangy dish thanks to the yogurt.
Ingredients
Servings
4
Measurement units
Ingredients
- 200 gbasmati rice
- oil
- 400 mlvegetable broth
- 1 clove of garlic
- cardamom in powder
- coriander powder (cilantro)
- 1 cullcoriander seeds
- 1 cullsunflower seeds
- 1 culltoasted sesame seeds
- 115 gnatural yogurt
Nutritional Information
Per serving
Calculated for 4 servings
Calories
249 kcal
Protein
10.1 g
Fat
5.3 g
Carbohydrates
42.6 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Lightly toast the sesame and sunflower seeds in a pan over medium heat for 3-4 minutes until golden. Stir often to prevent burning.
- Heat the wok or a large pan over medium-high heat and sauté the crushed garlic and ground spices for 1 minute. Stir constantly to release the aromas and prevent burning.
- Add the rice and boiling vegetable broth. Reduce the heat to medium-low, cover the pan, and let cook for about 15 minutes, or until the rice is done and has absorbed the liquid.
- Incorporate the toasted seeds and yogurt, mixing well to integrate all ingredients evenly.
- Season with salt and pepper to taste and serve immediately while hot.
- Before serving, we can garnish with a bit of chopped parsley on top to add color and freshness.
Original recipe
View or download the original PDF document.