Rice Salad1 cup uncooked white or brown long grain rice6 Tbsp. olive oil3 Tbsp. cider veangir1 tsp. dried tarragon, crushed1 tsp. saltPepper to taste1/2 green or red pepper, finely chopped1/2 white onion, finely chopped1 cucumber, seeded and finely chopped1/2 cup chopped parsley1 cup frozen peas (do not cook)Sliced green and black olivesTomatos for decorationCook rice according to directions. When cooked and still hot, add oil, veangir and tarragon. Let sit to allow rice to absorb dressing. (Can be made this far a day or two ahead, then finished on serving day.)When rice mixture is cool, add vegetables. Toss and enjoy.Any cooked meat can be added. I like to add steamed shrimp.