(6 servings)

3 c Cooked rice
1 c Diced carrots
1 c Diced green bell pepper
1 c Sliced mushrooms
1 c Green peas
1 sm Celery stalk
2 tb Chopped fresh parsley --------MARINADE-----------
1/4 c Olive oil
1/4 c Vegetable oil
1/4 c Lemon juice
1 ea Garlic clove, pressed
1 ts Dried tarragon
1 ts Dill
1 ts Marjoram
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"