- 4 ounces baby carrots (about 16), trimmed, halved lengthwise
- 8 ounces baby zucchini or baby pattypan squash, ends trimmed, halved
- 3/4 cup long-grain white rice
- 1/2 cup plain low-fat yogurt
- 3 tablespoons chopped fresh dill
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon olive oil
- Fresh dill sprigs (optional)
- Blanch carrots in large pot of boiling salted water 1 minute. Add zucchini and cook 1 minute. Using slotted spoon, transfer vegetables to colander. Rinse under cold water; drain well. Add rice to same pot of boiling water. Cook until tender, about 15 minutes. Drain. Rinse under cold water; drain well. Cool to room temperature.
- Mix rice, carrots and zucchini in large bowl. Add yogurt, chopped dill, vinegar and oil. Toss to coat. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with dill sprigs, if desired.