Brown Rice Salad Shots

• 2 teaspoons Olive Oil
• 1 teaspoon Mustard Seed (Or Herb Of Your Choice)
• 2 teaspoons Red Chili Flakes (optional)
• 1 cup Brown Rice, Cooked
• 1/2 cups Yogurt, Thick
• 1/2 whole Onion, Thinly Chopped
• 1 whole Tomato, Thinly Chopped
• 1/4 cups Cucumber, Thinly Chopped
• 2 teaspoons Fresh Ginger, Grated
• 2 whole Pickled Jalapeno, Thinly Chopped
• 1-1/2 teaspoon Salt
• 2 Tablespoons Lemon Juice

1. Heat oil in a small pan. Add mustard seed and red chili flakes. Stir for a minute then switch off the heat. Make sure this mixture is warm when added to the rice mixture.
2. In a large bowl, mix together brown rice, yogurt, onion, tomato, cucumber, ginger, jalapeno, salt and lemon juice. Pour the warm prepared oil mixture in the rice mix and give it a final toss.
3. Ladle into shot glasses and keep in the fridge for 20-25 minutes before serving, as this helps all the ingredients to combine well. Serve chilled.

olive oil, red chili flakes, brown rice, yogurt, onion, tomato, ubc, fresh ginger, salt, lemon juice

Taken from tastykitchen.com/recipes/salads/brown-rice-salad-shots/ (may not work)