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| East Indian Rice Salad
2 cups cooked brown rice
1 cup cooked wild rice
1 cup dried tart cherries
1/4 cup thinly sliced celery
1/4 cup thinly sliced green onions
1/4 cup chopped pecans
1/4 to 1/2 cup plain low-fat yogurt, to taste
salt and pepper, to taste
11 ounces canned mandarin oranges, drained
1/2 cucumber, peeled, halved lengthwise, seeded and sliced |
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In a large serving bowl, combine brown rice, wild rice, cherries, celery, green onions and pecans; mix well. Stir in yogurt. Season with salt and pepper. Arrange orange sections and cucumber slices in a decorative pattern on top of the salad. Refrigerate, covered, several hours to blend flavors before serving. Serves 8 |
