Zucchini Rice Salad with Dill-Yogurt Dressing


1 cup long grain rice 250 mL
8 oz. (1 small carton) yogurt 250 mL
1/2 tsp. salt 2 mL
1/2 tsp. sugar 2 mL
2 tsp. dried dill weed 10 mL
2 medium zucchini, thinly sliced 
4 green onions with tops, sliced
2 medium tomatoes, chopped


Cook and chill rice (covered). Combine yogurt, sugar, salt, dill weed. Stir into chilled rice. Add zucchini and onions. Add a little more yogurt if the mixture seems dry. Cover and chill all together at least one hour before serving. At serving time, add chopped tomatoes.


Makes 8 cups


Alan and Pegs friend Barbara Deland

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