Chutney rice salad.

Yield: Makes 6 servings.

Ingredients:
3 cups cooked rice, cooled
1 1/2 cups seedless green grapes, halved
1 cup cooked green peas
1 cup sliced celery
1 tablespoon hing
1/2 cup plain yogourt
2 tablespoons chutney, chopped
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon mustard seeds
Lettuce leaves

Preparation:
Combine rice, grapes, peas, celery and hing in large bowl.

Blend yogourt, chutney, salt, pepper and mustard seeds ; pour over rice mixture and toss lightly. Chill.

Serve on lettuce leaves.