Recipe: Citrus Curry Rice Salad

Citrus Curry Rice Salad
rec.food.cooking/Sheri K. Thomasson (1995)
Serves 6-8

1 can mandarin oranges (10 oz)
1 cup water
1/4 cup raisins
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried tarragon
1 1/2 cups instant brown rice
1 cucumber, peeled, seeded & chopped
1/4 cup sliced celery
1/4 cup sliced green onion
1/4 cup chopped pecans (can be toasted)
1/4 cup plain non-fat yogurt

Drain oranges, reserving juice. Mix joice, 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.