Mountain High Yoghurt


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Featured Recipe

Grilled Sirloin

Cooking With
Yoghurt

Yoghurt Rice Salad

A fun new way to eat your fruit and veggies! The ginger and red pepper give it a nice zing.

1 cup basmati or long-grain white rice
¼ teaspoon crushed red pepper flakes
1 cucumber, peeled, seeded,
and cubed
1 zucchini, cubed
1 Granny Smith apple, cubed
½ cup thinly sliced red onion
1 teaspoon vegetable oil
2 cups Plain Mountain High Yoghurt
1 teaspoon minced ginger
1 cup shredded carrots
1 tablespoon honey
Salt and pepper

Cook rice with red pepper flakes in water according to package directions. Transfer to a large glass or ceramic bowl and let cool completely. Add cucumber, zucchini, apple, and onion to rice. Stir to combine.

In a small glass or ceramic bowl, stir yoghurt and ginger together. Add to rice mixture and stir gently to combine. Add shredded carrots and honey, stirring gently to combine. Season with salt and pepper to taste.

Makes 6 to 8 servings.

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