Recipe - Rice Summer Salad

4 cup Brown rice, longgrain; cook
One half cup Cider vinegar
or wine vinegar
One fourth teaspoon Dry mustard
1 teaspoon Tarragon
6 Green onions; chopped fine
2 Celery; chopped
1 lg Green bell pepper; chopped
1 lg Tomato
1 cup Green peas, frozen; cooked
5 tablespoon Pimiento; minced
One fourth cup 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. Shortgrain 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip