|
|
| . | |
| Food for Thought | |
| . | |
| WILD AND BROWN RICE TUNA SALAD | |
| 1 package Uncle Ben's or Zatarain's Wild & Brown Rice Mix ½ cup chopped celery ¼ cup chopped scallions 2 cans tuna, drained 1 cup mayonnaise ½ cup sour cream or yoghurt 1 cup toasted pecans |
|
| 1 | Prepare rice and let cool. Add all the ingredients except pecans. Blend and chill. |
| 2 | When ready to serve, top with toasted pecans. |
| Maggie Feczko | |
| Served at Fall Brunch 2000 and at many supper meetings | |
|
|
|
