East Indian Rice Salad


  • 2 cup cooked brown rice
  • 1 cup cooked wild rice
  • 1 cup dried sour cherry|tart cherries
  • 1/4 cup celery
  • 1/4 cup green onions|green onion
  • 1/4 cup pecans
  • 1/2 cup plain lowfat yogurt
  • salt and pepper
  • 11 oz canned mandarin oranges
  • 1/2 cucumber


In a large serving bowl, combine brown rice, wild rice, cherry|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.
This article uses material from the "East Indian Rice Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License