Enjoy a satisfying sweet and savory breakfast that's ready in 10 minutes.
Rice Salad
Ingredients
2 cups cooked rice, cooled (brown, white or try a mix)
¼ cup chopped celery
1 apple, chopped (about 1 ½ cups)
¼ cup raisins
2 Tablespoons chopped almonds
½ cup low-fat plain yogurt
2 teaspoons orange juice
2 teaspoons sugar
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Combine rice, celery, apple, raisins, and almonds in a medium bowl and mix well.
- Combine yogurt, orange juice, and sugar and stir until sugar dissolves.
- Pour the yogurt mixture over the rice mixture and mix well. Cover and refrigerate until ready to serve.
- Refrigerate leftovers within 2 hours.
Notes
- Add any of your favorite fruits for variety.
- Make this a whole grain recipe by using at least half brown rice.
You might also like...
Turmeric Lentils and Pasta
Turmeric Lentils and Pasta
A delicious recipe of tender spiced lentils and orzo pasta.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
6 cups
Ham and Vegetable Chowder
Ham and Vegetable Chowder
A hearty and comforting soup that is perfect for the cold weather.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
10 cups
Summer Vegetable and Pasta Salad
Summer Vegetable and Pasta Salad
Crisp vegetables, hearty whole-wheat pasta and Italian dressing make the perfect summer pasta salad.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Zucchini Stir-Fry
Zucchini Stir-Fry
Fast veggie stir-fry with lots of umami flavor. Ready in less than 30 minutes!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 cups
Stovetop Farro
Stovetop Farro
A slightly nutty-tasting whole grain with a chewy texture. Make a batch ahead for quick grain bowls and stir-fries.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Prepare:
15 minutes
Cook:
7 to 9 hours
Makes:
5 cups

Comments
I made this salad for a food bank recipe demo. It was well-received--light and refreshing and easy to make. .