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