Rice Summer Salad I

Cook the brown rice according to package directions until tender but still firm. Drain well and transfer to a large mixing bowl.

While the rice cooks, prepare the dressing by whisking together cider vinegar, dry mustard, and tarragon in a small bowl until the mustard is fully dissolved.

Chop the green onions, celery, green bell pepper, and tomato into bite-sized pieces. Dice the pimento and mince the fresh parsley.

Pour the warm dressing over the cooked rice and stir well to coat evenly, allowing the rice to absorb the vinegar mixture.

Add the chopped green onions, celery, green bell pepper, and tomato to the rice and mix gently to combine.

Fold in the cooked frozen peas, diced pimento, and fresh parsley, stirring until all ingredients are evenly distributed.

If using cucumber, dice it into small pieces and fold into the salad just before serving.

Allow the salad to cool to room temperature, then refrigerate for at least 1 hour before serving to allow flavors to meld and the salad to chill.