- 4,5 dl oat rice
- 7 dl chicken broth / vegetable broth
- 3 cloves garlic
- 1 pcs chili
- 1 pcs onion
- 3 pcs shallots
- 200 gram Greek / Turkish yogurt
- 1 tbsp turmeric
- 1 tbsp garam masala
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 pcs cucumber
- 10 pcs small tomatoes
- 1 handful coriander
- 1 dl pomegranate seeds
- 1 pcs red chili
Now it's barbecue season and you can use this accessory for fish, chicken, beef or pork. The dish was so good that it can also be served alone. I have used chicken broth in the recipe, but if you want this to be a vegetarian accessory, you can switch to vegetable broth. The good spices give a wonderful taste and the yoghurt makes the risotto "creamy" and very good. You have to try this. I have also made a video that shows how I make the whole dish. This can be found at the bottom of the recipe.
Start by finely chopping onions, shallots, chili and garlic. Measure out the desired amount of oat rice and broth.
Find a pan and add butter and neutral oil. Add the onion mixture and cook until it is shiny and soft. Pour in the oat rice and mix well. Pour over the broth and spices. Now this should simmer for about 13 minutes. Stir occasionally so nothing burns.
When the oat rice is boiling, I cut up the vegetables and measure out the yoghurt.
When the oat rice is done, I pour it into a bowl and let it cool for a few minutes. Pour over yogurt and mix well. This gives you a very juicy and "creamy" risotto. Pour in the vegetables, but save a little for decoration in the end.
Mix well and pour onto a serving platter or into a bowl. Garnish with the remaining vegetables and serve. This was magically good !! Good luck.