Tynin Fries joined The Denver Post in 2018 as an intern. Then, she joined the team as a Digital Strategist and was promoted to Deputy Director of Audience in 2022. She is a proud ASU Cronkite alumna (#godevs)! In between producing news and writing stories, Tynin is out exploring all that Colorado has to offer.
Cumin and cashew yogurt rice. Priya Krishna’s cumin and cashew yogurt rice is hot and cool, creamy and crunchy — and if you’ve ever wanted to eat rice pudding for dinner, here’s your chance. Food styled by Barrett Washburne. It’s easy to gush over summer food, to feel grateful for the generous produce and farmers that have eased our cooking lives. Thank you for the juicy spills of tomatoes and stone fruit, for the smell of basil leaves and melon rinds and for all the color and crunch.
4. Prepare the tortilla chips : Heat a medium cast-iron or nonstick skillet over medium and add 5 tablespoons oil. Cook tortillas in batches, frying until golden and crisp, 3 to 4 minutes per batch. 7. Stir in the onion, then add half of the tortilla chips and half of the queso fresco and toss to combine. Taste and season with salt, then add the remaining tortilla chips and toss again. Lower heat and cook until heated through.
2. Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
3. Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.Larb gai is traditionally served with long-grain Thai or Lao sticky rice, sometimes labeled “glutinous.” It is not the same as Japanese short-grain rice.Yogurt rice is a nostalgic dish for many South Asians and especially South Indians.
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