Shelly's Recipe

CUCUMBER RICE SALAD

Category: Salad

4 cups cooked converted rice
1 cup finely chopped seeded cucumber
3/4 cup plain yogurt or sour cream
2 tbsp finely chopped onion
1 tbsp balsamic vinegar
2 tsp dried dill weed
1 tsp salt
1/4 tsp black pepper

Rinse hot cooked rice under cold running water to cool; drain.

In large bowl, combine rice with remaining ingredients; mix well. Cover and refrigerate until well chilled to allow flavors to blend, about 4 hours. Serves 6