Dilly Garden Rice Salad - cooking recipe

Ingredients

1 c. converted rice
1 (8 oz.) carton plain yogurt
1 Tbsp. sugar
1 tsp. salt
2 medium tomatoes, chopped
3/4 tsp. dill weed
2 medium zucchini, thin sliced
4 green onions with tops, sliced

Preparation

Cook rice according to package directions.
Transfer to a large bowl; cover and chill.
Combine yogurt, sugar, salt and dill weed.
Stir into rice.
Stir in zucchini and onions.
Chill at least 1 hour.
Just before serving, stir in tomatoes.
Makes 8 to 10 servings.