Curried Rice and Grape Salad

SaskFlax.com ©2014

1/4 tsp (1 mL) ground cinnamon can be substituted for the mint.

Ingredients:

• 1 1/2 cups (375 mL) cooked brown rice, cooled
• 1/3 cup (75 mL) low fat plain yogurt
• 2 Tbsp (30 mL) flaxseed oil
• 1 tsp (5 mL) curry powder
• 1 tsp (5 mL) granulated sugar
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) crushed mint*
• 1 1/2 cups (375 mL) halved seedless red or green grape
• 2 Tbsp (30 mL) whole toasted flaxseed

Instructions:

1.  In a medium bowl combine rice, yogurt, flaxseed oil, curry powder, sugar, salt and mint; mix well. Toss in grapes. Cover and refrigerate 24 hours.
2. Add whole toasted flaxseed just before serving.

Yield:  6 servings.

Serving Size:   1/2 cup (125 mL). Each serving contains 3/4 tsp (4 mL) of flaxseed oil and 3/4 tsp (4 mL) of whole flaxseed.