---------- Recipe via Meal-Master (tm) v8.01
       Title: Rice summer salad
  Categories: Salads, Low-Fat, Mcdougall
       Yield: 8 servings
       4 c  Brown rice, long-grain; cook
     1/2 c  Cider vinegar
            -or wine vinegar
     1/4 ts Dry mustard
       1 ts Tarragon
       6    Green onions; chopped fine
       2    Celery; chopped
       1 lg Green bell pepper; chopped
       1 lg Tomato
       1 c  Green peas, frozen; cooked
       5 tb Pimiento; diced
     1/4 c  Fresh parsley
       1    Cucumber; optional
   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.
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994