Rice & Vegetable Salad - cooking recipe

Ingredients

2 tablespoons red wine vinegar
2 1/4 teaspoons vegetable oil
2 1/4 teaspoons water
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup uncooked rice (regular, NOT instant)
3/4 cup raw zucchini, peeled and diced
1/4 cup sliced radish
3 tablespoons plain low-fat yogurt
1 tablespoon thinly sliced green onion
1 1/2 teaspoons chopped fresh dill weed

Preparation

Combine vinegar, oil, water, salt, and pepper in a small bowl; set aside.
Cook rice according to package directions, omitting salt and fat. Pour vinegar mixture over hot rice; toss gently to coat. Let cool.
Add zucchini, radishes, yogurt, green onions, and dillweed to rice mixture. Toss gently; cover and refrigerate 8 hours.