East Indian Rice Salad


2 cups cooked brown rice
1 cup cooked wild rice
1 cup dried tart cherries
1/4 cup thinly sliced celery
1/4 cup thinly sliced green onions
1/4 cup chopped pecans
1/4 to 1/2 cup plain lowfat yogurt, to taste
salt and pepper, to taste
11 ounces canned mandarin oranges, drained
1/2 cucumber, peeled, halved lengthwise, seeded and sliced

In a large serving bowl, combine brown rice, wild rice, cherries,
celery, green onions and pecans; mix well.
Stir in yogurt. Season with salt and pepper.
Arrange orange sections and cucumber slices in a
decorative pattern on top of the salad. Refrigerate, covered,
several hours to blend flavors before serving. Serves 8.