Citrus Curry Rice Salad

Drain the canned mandarin oranges, reserving ¼ cup of juice, then set both the oranges and juice aside.

Bring 1 cup of water to a boil in a large saucepan, then stir in the instant brown rice, raisins, salt, pepper, and dried tarragon.

Reduce heat to low, cover, and simmer for 10 minutes until the rice is tender and water is absorbed.

Remove from heat and fluff the rice with a fork, then transfer to a large mixing bowl and let cool slightly.

Add the chopped cucumber, sliced celery, sliced green onion, and chopped pecans to the cooled rice.

Whisk together the reserved ¼ cup mandarin juice and the plain non-fat yoghurt in a small bowl until smooth.

Pour the citrus-yoghurt dressing over the rice mixture and gently fold until evenly combined.

Gently fold in the drained mandarin oranges, being careful not to break them apart.

Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.