*  Exported from  MasterCook  *

                 Rice Salad With Dill And Baby Vegetables

Recipe By     : Bon Appetit  April 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      oz            Baby carrots -- trimmed, halved
                        - lengthwise
   8      oz            Baby zucchini -- or baby pattypan
                        - squash ends trimmed, halved
     3/4  c             Long-grain white rice
     1/2  c             Plain low-fat yogurt
   3      tb            Fresh dill -- chopped
   1 1/2  tb            Rice vinegar
   1      ts            Olive oil
                        Fresh dill sprigs (optional)

Blanch carrots in large pot of boiling salted water 1 minute.  Add
zucchini and cook 1 minute.  Using slotted spoon, transfer vegetables
to colander.  Rinse under cold water; drain well.  Add rice to same
pot of boiling water.  Cook until tender, about 15 minutes.  Drain.
Rinse under cold water; drain well.  Cool to room temperature.

Mix rice, carrots and zucchini in large bowl.  Add yogurt, chopped
dill, vinegar and oil.  Toss to coat.  Season to taste with salt and
pepper.  (Can be prepared 6 hours ahead.  Cover and refrigerate.)
Garnish with dill sprigs, if desired.

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