Recipe: Minnesota Rice Salad (using brown rice, fruit, sunflower seeds and raisins) (1979)

MINNESOTA RICE SALAD

"I make this with whatever fruit is in season - it's lovely with mangoes, apples, pineapple or even canned mandarin oranges in a pinch."

3 cups cooked brown rice (or a mix of wild and brown rice)
3 cups chopped peaches, nectarines or other fruit
1 cup finely chopped celery
1/2 cup finely chopped sweet onion or green onion
1/2 cup sunflower seeds
1/2 cup raisins
1 1/2 cups diced cooked chicken (optional)
FOR THE DRESSING:
2 tablespoons plain yogurt, sour cream or mayonnaise
2 tablespoons lemon juice
1 teaspoon curry powder
1 teaspoon soy sauce
1 tablespoon honey, or to taste
3 tablespoons chopped fresh parsley

Combine the rice, peaches, celery, onion, sunflower seeds and raisins in a bowl. Add chicken, if using.

In another bowl, mix the yogurt with the lemon juice, curry powder, soy sauce, honey and parsley.

Toss the dressing with the salad ingredients. Chill at least an hour before serving.

Makes 4 to 6 servings as an entree, 8 as a side dish
From: Linda Cicero in The Miami Herald, May 11, 2006
Source: Adapted from The Minnesota Heritage Cookbookfor the benefit of the American Cancer Society of Minnesota, 1979)