Curried Rice and Grape Salad Print
1 & 1/2 cups cooked brown rice
1/2 cup low fat plain yogurt
2 Tbsp flax oil
1 tsp curry powder
1 tsp sugar
1/2 tsp salt
1/4 tsp crushed mint *
1 & 1/2 cups seedless red or green grapes, halved
2 Tbsp whole flaxseed, toasted **

In a medium bowl, combine rice, yogurt, flax oil, curry powder, sugar, salt and mint.
Mix well. Toss in grapes.
Cover and refrigerate 24 hours.
Mix in whole flaxseed just before serving.

* 1/4 tsp cinnamon may be substituted for mint
** Toast flaxseed in a pie plate in a preheated 350° oven for 5 to 10 minutes, stirring occasionally

Makes 6 (1/2 cup) servings.
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