Curried Brown Rice Salad

4 cups cooked brown rice, cooled

1 cup chopped unpeeled tart apple

1/2 cup raisins

1/2 cup chopped onion (I omit and add some onion powder)

1/2 cup slivered almonds

1/2 cup reduced-fat mayonnaise

1/3 cup fat-free plain yogurt

3 tsp curry powder

1/2 tsp salt

frozen peas (optional)

In a large bowl, combine the rice, apple, raisins, onion and almonds.

In another bowl combine the remaining ingredients.  Pour over rice mixture and stir to combine.  Refrigerate for at least 1 hour before serving.

Yield 6 cups.

I always add the frozen peas (not in original recipe) to add color, flavor, and texture. I sometimes add more apple and raisins.  I also use vanilla yogurt since I don’t often have the plain on hand, so it makes it a bit sweeter, but with only 1/3 cup it’s not a big impact.