East Indian Rice Salad
Serve chilled after flavors blend.

• 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 cup plain low-fat yogurt, to taste (1/4 -1/2 cup)
• Salt and pepper to taste
• 1 - 11 ounce can mandarin oranges, drained
• 1/2 cucumber, peeled, halved lengthwise, seeded and sliced

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.

Per Serving: 181 Calories; 3g Fat (16.3% calories from fat); trace Saturated Fat; 4g Protein; 36g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 13mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.

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