Cucumber Canapes

Cooking Instructions:

  • 1 cup cooked Lundberg California Sushi Rice, cooled
  • 1 large fresh tomato, peeled and diced
  • 1/2 cup chopped parsley
  • 1/3 cup sliced green onions
  • 1/4 cup chopped mint
  • 2 cloves garlic, minced
  • 3 tablespoons plain nonfat yogurt*
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground white pepper
  • 2 to 3 large cucumbers, peeled

    Combine rice, tomato, parsley, onions, mint, garlic, yogurt, lemon juice, oil and pepper in large bowl. Cover and chill.

    Cut cucumber crosswise into 1/2-inch slices; hollow out center of each slice, leaving bottom intact. Fill each cumcumber slice with scant tablespoon rice mixture. Makes about 3 dozen canapes.