Prep 10 mins
Cook 0 mins
This recipe comes from the Favorite Brand Name Recipes cookbook 'WHOLE-GRAIN COOKING' & is one of my favorites, since it includes brown rice & raisins!
- Wash, core & dice apples.
- Place apples in large bowl & toss with lemon juice.
- Add cooked brown rice, celery, nuts & raisins, & toss to combine.
- In medium bowl, combine mayonnaise & yogurt, blending well.
- Fold into rice mixture.
- If desired, serve over salad greens.
I easily veganized this by using Vegenaise instead of mayonnaise and Silk brand soy yogurt instead of dairy yogurt. I made it for a vegan picnic potluck, and it was a huge hit! It was delicious but also deceptively easy to throw together. I used the cranberry option and also threw in 1/2 cup of chopped carrots. Next time I will increase the celery because I wanted to taste more of it, but that's just personal preference. I will definitely make this again. It was a hearty and satisfying take on a classic. Made as a recipenap for Veg*an Swap, June 2010.
I've been looking for make-ahead healthy things for my lunches, and this worked wonderfully. I used 3 apples (as they were sort of going bad and had lots of places that needed to be cut out), cranberries, left off the celery, and used pecans instead of walnuts. I also found that the only yogurt I had was bad so I used fat free sour cream to which I added a dash of vanilla and a dash of splenda. This has a nice mild flavor. I love that it can be made ahead of time and keeps for a few days. If I was making it for my lunch again I'd half it since I don't know if I can eat all of it before it gets funny. Thanks for a great healthy and tasty one to try!
this is different but very good, I used Greek yogurt which in my opinion improves the taste anything! the only thing I measured was the brown rice, I just eye balled the rest, used dried cranberries, I think this would be great using any kind of dried fruit, thanks for sharing Syd!