Recipe: Jasmine Rice Salad

I love a good bowl of rice.

It's even better when there are plenty of goodies in the rice, as in this Wellness Kitchen recipe.

Serve it by itself with a tossed green salad on the side, or let it take its place as a fancy side dish beside a nice grilled chicken breast or steak.

Either way, it's sure to guarantee a simply delicious supper.

Yield: 4 servings

1 1/3 cups jasmine rice

3/4 teaspoon salt

1 cup plain fat-free yogurt

3 tablespoons fresh lemon juice

1 tablespoon light mayonnaise

3/4 cup crumbled feta cheese

3 tablespoons minced fresh dill

2 tablespoons chopped fresh mint

1 cup cherry tomatoes, halved

2 Granny Smith apples, cut into 1/2-inch cubes

1/3 cup hulled pumpkin seeds

1/3 cup raisins

In a medium saucepan, cook the rice according to package directions, using 1/2 teaspoon of the salt.

In a large bowl, whisk together the yogurt, lemon juice, mayonnaise, feta cheese, dill, mint, and the remaining 1/4 teaspoon salt.

Add the rice and fluff with a fork. Add the tomatoes, apples, pumpkin seeds and raisins, and toss to combine. Serve warm or at room temperature.

This story was originally published August 9, 2006 at 12:00 AM with the headline "Recipe: Jasmine Rice Salad."