| Citrus Curry Rice Salad 10 oz Can Mandarin Oranges
1 c Water
1/4 c Raisins
1/4 ts Salt
1/4 ts Pepper
1/4 ts Dried Tarragon
1 1/2 c Brown Rice; (instant)
1 Cucumber; peel/seed/chop
1/4 c Celery; sliced
1/4 c Green Onion; sliced
1/4 c Pecans; chopped (toasted or
1/4 c Plain Nonfat Yogurt
Drain oranges, reserving juice. Mix juice, water, raisins and spices in
saucepan. Bring to boil. Stir in rice. Return to boil. Reduce heat to low;
cover and simmer 5 minutes. Remove from heat. Let stand for 5 minutes.
Spread in shallow pan; freeze 10 minutes (to quickly cool rice). Toss with
remaining ingredients.
Serves 6-8 |