YIELD: 24 servings 4 cups uncooked jasmine rice 8 cups vegetable broth 6 cups plain yogurt 1/2 cup ginger, peeled and minced 2 each large jalapeño peppers, minced 2 Tbsps. salt 1 tsp. pepper 1 tsp. dry mustard 2 cups corn, fresh or canned 1/2 cup cilantro, minced 2 cups cashews, toasted Combine rice and broth in large stockpot. Bring to a boil over medium heat; reduce heat to low, cover and gently simmer 18 to 26 minutes or until all liquid is absorbed. In a bowl, combine yogurt, ginger, ...
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