Rice Summer Salad I

Description

Ingredients

• 4 cup brown rice, long-grain, cook
• 1/2 cup cider vinegar or wine vinegar
• 1/4 tsp dry mustard
• 1 tsp tarragon
• 6 green onions, chopped fine
• 2 celery, chopped
• 1 large green bell pepper, chopped
• 1 large tomato
• 1 cup green peas, frozen, cooked
• 5 tbsp pimento, diced
• 1/4 cup fresh parsley
• 1 cucumber, optional

Procedures

Recipe by: mcdougall plan

mix vinegar, mustard, and tarragon. Pour over the cooked rice. Mix well. If rice is warm, let cool to room temperature before adding remaining ingredients. When rice is cool, add remaining ingredients. Toss gently. Cover and refrigerate at least 2 hours before serving. Helpful hints: for a variation, substitute basil or dill weed for the tarragon. Short-grain brown rice also may be used. Serve as a cool main dish for a hot summer"s evening, either plain or piled on lettuce leaves and garnished with tomatoes and watercress