MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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
 
MMMMM
 

    Source: geocities.com/heartland/prairie/4195/mcd

               ( geocities.com/heartland/prairie/4195)                   ( geocities.com/heartland/prairie)                   ( geocities.com/heartland)