Preparation / Directions:
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.
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