Breakfast Salad

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Breakfast Salad

3 cups water
1/4 tsp salt
3/4 cup quick-cooking brown rice
3/4 cup bulgur
1 green apple
1 red apple
1 orange
1 cup raisins
1 container (8-ounce) vanilla yogurt

Heat water and salt to boiling over high heat. Add rice and bulgur; reduce heat to low, cover, and cook for 10 minutes. Remove from heat and set aside, covered, for 2 minutes. Spread hot grains on baking sheet to cool. Just before serving, core and chop apples; peel orange and cut into sections. Add apples, orange, and raisins to grain mixture. Stir in yogurt to coat grains and fruit.



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Patricia Walters-Fischer