Coconut Yogurt Rice with Tempered Spices & Chili Oil

For the Cucumber Pomegranate Koshumbri (side salad)

• 1 tbsp of Brightland Parasol Champagne Vinegar
• 1 tbsp of Brightland Lucid Lemon Olive Oil
• 2 Persian cucumbers - diced
• 1/2 cup grape tomatoes - quartered
• 1 carrot - diced
• 1/4 cup pomegranate arils
• 2 tbsp finely chopped fresh coriander/cilantro
• Kosher salt to taste
• 1 tsp raw cane sugar

For the Coconut Yogurt Rice

• 1 cup leftover cooked basmati rice
• 1 cup unsweetened non-dairy coconut yogurt
• 1/3 cup non-dairy unsweetened plain milk
• 1/2-inch knob fresh ginger, grated
• 2 Indian green chilis (or 1 serrano chili), minced
• 1/4 teaspoon kosher salt
• 1 tsp raw cane sugar
• 3 tbsp of Brightland Alive Extra Virgin Olive Oil
• 1 sprig curry leaves
• 3-4 dried red chilies
• 1/2 tsp black mustard seeds
• 1/2 tsp fenugreek seeds
• pinch of hing (asafoetida)
• 2 tbsp unsalted peanuts
• Brightland Ardor Chili Olive Oil for drizzling/garnish
• Coriander leaves/cilantro for garnish

1. PREPARE THE SALAD: Mix everything together and let sit for 15 minutes before serving, so all of the flavors can combine.
2. PREPARE THE YOGURT: In a medium mixing bowl, combine the coconut yogurt, milk, ginger, green chilies, salt and sugar. Taste and add more salt if necessary. Add in the leftover basmati rice and mix to coat completely. Consistency should be similar to a creamy rice pudding, so add more creamer to obtain that consistency. Taste again and adjust for salt if necessary.
3. TEMPERED SPICES: Place a small skillet over medium-high heat and add in 3 teaspoons of Brightland Alive Extra Virgin Olive Oil. Once the oil is hot, add in the black mustard seeds, fenugreek seeds, dried red chili, hing and peanuts. Reduce heat to medium and swirl in oil for 30 seconds until fragrant. Then (if using), add in the curry leaves and stand back as these will pop aggressively. Once popping subsides, swirl and immediately pour spices into the coconut yogurt rice. Stir to incorporate.
4. SERVE: Place the rice in a serving dish, drizzle with Brightland Ardor Chili Olive Oil, top with fresh coriander and serve immediately or let sit for at least 1 hour for flavors to incorporate further. This dish travels well, as it tastes great at room temperature and the spices help preserve the dish.