Categories: Salads, Vegetables, French, Rice/grains 
      Yield: 6 servings 
  
      3 c  Cooked rice                       1/4 c  Olive oil 
      1 c  Diced carrots                     1/4 c  Vegetable oil 
      1 c  Diced green bell pepper           1/4 c  Lemon juice 
      1 c  Sliced mushrooms                    1 ea Garlic clove, pressed 
      1 c  Green peas                          1 ts Dried tarragon 
      1 sm Celery stalk                        1 ts Dill 
      2 tb Chopped fresh parsley               1 ts Marjoram 
           ---------MARINADE-----------        1 ts Basil 
  
  Place the rice in a large bowl.  Steam the carrots, peppers, mushrooms & 
  peas, separately, till tender but firm.  Add steamed vegetables, celery & 
  parsley to rice.  Whisk marinade ingredients together.  Pour over the rice 
  mixture & toss gently.  Refrigerate till well chilled, stirring 
  occasionally.  Garnish with tomato wedges & green olives. 
   
  "New Recipes from Moosewood Restaurant"