Makes about 3 dozen canapes.
- 1 cup cooked rice, cooled to room temperature
- 1 large fresh tomato, peeled and diced
- ½ cup chopped parsley
- ⅓ cup sliced green onions
- ¼ cup chopped mint
- 2 cloves garlic, minced
- 3 tablespoons plain nonfat yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon ground white pepper
- 2 to 3 large cucumbers, peeled
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