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 Peg’s friend Barbara Deland