CUCUMBER CANAPES
Yield: Makes about 3 dozen canapes.
• 1 cup cooked rice, cooled to room temperature
• 1 large fresh tomato, peeled and diced
• 1/2 cup chopped parsley
• 1/3 cup sliced green onions
• 1/4 cup chopped mint
• 2 cloves garlic, minced
• 3 tablespoons plain nonfat yogurt*
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon ground white pepper
• 2 to 3 large cucumbers, peeled
Combine rice, tomato, parsley, onions, mint, garlic, yogurt, lemon juice, oil and pepper in large bowl. Cover and chill.
Cut cucumber crosswise into 1/2-inch slices; hollow out center of each slice, leaving bottom intact.
Fill each cumcumber slice with scant tablespoon rice mixture.
Nutrition Facts
Calories 17
Total Fat 1g
Cholesterol 26mg
Total Carbohydrate 3g
Protein 1g
USA Rice Federation www.usarice.com
|
