Garden Rice Salad

I admit this recipe sounds odd. My mother-in-law is always trying to come up with recipes for foods I will actually eat when I'm at her house and she knows that wild rice and cucumbers are high on my list of favorites. Who knows where she found this, but it was amazing. I made it with peanuts for a picnic we're having tonight that includes vegetarians, but it is also yummy with chicken. (Erin -- I know you're going to barf when you see wild rice as one of the ingredients, but I bet you could substitute plain white rice or even brown rice.)

GARDEN RICE SALAD

Lettuce*

1 package/box long grain & wild rice mix

1/2 cup mayonnaise

1/4 cup plain yogurt

1 cup sliced celery

1 cup quartered cherry/grape tomatoes

1/2 cup diced cucumbers (I peeled it first.)

2 tablespoons chopped parsley

1/4 cup dry roasted peanuts OR 1/2 cup cooked cubed chicken

Seasoned salt and pepper to taste

All you have to do is cook the rice and cool it down. You could even do this the day before if you are as organized as my mother-in-law. If you're like me, you make it at the last possible minute and then chill it in the freezer to help speed the cooling process along. Anyway, mix all the ingredients together in one large bowl and viola! Chill it until you serve it.

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* I used sliced hearts of romaine, but the recipe didn't specify type. The recipe also doesn't specify how much lettuce to use, so I just used one romaine heart thing and it turned out great.