| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Appetizers | 4 | Servings |
INGREDIENTS
| 3/4 | c | Long grain and wild rice |
| 1/2 | c | Light Italian salad dressing |
| 1/4 | c | Plain yogurt |
| 1 | c | Celery; sliced |
| 1 | c | Tomato; cubed |
| 1/2 | c | Cucumber; diced |
| 2 | tb | Parsley; chopped |
| 1/8 | ts | Seasoned salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Peanuts; dry-roasted unsalted, chopped |
INSTRUCTIONS
Cook rice as directed on package. omitting butter or margarine. Cool. Toss lightly with next 8 ingredients. Cover: chill. Serve in lettuce lined bowl, Garnish with peanuts. Yield: Serves 4 >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: KATHY KJLLINGSWORTH, R. D. Baton Rouge General Medical Posted to MC-Recipe Digest V1 #858 by Emily Griffin <emgriffi@ix.netcom.com> on Oct 21, 1997
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