East Indian Rice Salad

East Indian Rice Salad

Ingredients:

* 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

Making East Indian Rice Salad:
1. In a large serving bowl, combine brown rice, wild rice, cherries, celery, green onions and pecans; mix well.
2. Stir in yogurt. Season with salt and pepper.
3. Arrange orange sections and cucumber slices in a decorative pattern on top of the salad. Refrigerate, covered, several hours to blend flavors before serving.