Garden Rice Salad


16 oz. long grain/wild rice mix
1/2 c. mayonnaise
1/4 c. yogurt
1 c. chopped celery (around 2 stalks)
1 c. chopped tomatoes (around 1 lg.)
1/2 c. diced cucumber
2 tbsp. fresh parsley, chopped
1/8-1/2 tsp. salt (or seasoned salt)
1/8-1/2 tsp. pepper
1/4 c. peanuts, chopped, optional


Cook the rice according to package directions, omitting any butter or oil. Let cool. Put in a bowl with all the remaining ingredients but the peanuts. Stir to combine. Can serve right away, or cover and serve cold. Garnish with the peanuts right before serving.

Penzey’s Spices


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