Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Brown rice, long-grain; cook 1 lg Green bell pepper; chopped
1/2 c Cider vinegar 1 lg Tomato
-or wine vinegar 1 c Green peas, frozen; cooked
1/4 ts Dry mustard 5 tb Pimiento; diced
1 ts Tarragon 1/4 c Fresh parsley
6 Green onions; chopped fine 1 Cucumber; optional
2 Celery; chopped

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

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