2/3 c. wild rice
2 c. water
2 tart unpeeled apples, chopped
2 stalks celery, sliced
2 tbsp. brown sugar
1 tbsp. lemon juice

DRESSING:

1/2 c. low fat yogurt
1/2 c. light mayonnaise

Wash rice. Place rice in saucepan with 2 cups water, bring to boil. Reduce heat to simmer; cook covered 35 minutes. Uncover; fluff with fork. Drain off excess liquid. Toss cooked rice with apples, celery, brown sugar and lemon juice. Combine dressing ingredients; mix with salad ingredients. Refrigerate 2 hours before serving. 6 to 8 servings.