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Makes 6 servings
1/2 cup long grain brown rice
1/2 cup wild rice
8 ounces Blue Ribbon Orchard Choice or Sun-Maid Calimyrna
or Mission Figs
3/4 cup plain nonfat yogurt
1/2 cup sliced green onion
3 tablespoons olive oil
1 1/2-2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon each grated lemon peel and pepper
2 cups shredded cooked chicken
1/2 cup chopped pecans, toasted
In medium saucepan, bring 2 1/4 cups
water to a boil. Add brown and wild rice. Cover and reduce
heat to low; cook 55 minutes until water is absorbed and rice
is done. Cool. Remove stems from figs and quarter. In large
bowl, combine yogurt and next six ingredients. Stir in rice,
chicken, pecans and figs. Refrigerate until serving.
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