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| Food for Thought | |
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| 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 |
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| 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 | |
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