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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

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