Curried Rice and Grape Salad

375

mL

cooked brown rice, cooled

1.5

cups

75

mL

low fat plain yogurt

1/3

cup

25

mL

flax oil

2

tbsp.

5

mL

curry powder

1

tsp.

5

mL

granulated sugar

1

tsp.

2

mL

salt

½

tsp.

1

mL

crushed mint*

¼

tsp.

375

mL

halved, seedless red or green grapes

1.5

cups

25

mL

whole toasted flaxseed**

2

tbsp.

• 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 toasted flaxseed just before serving.