2 c. rice, cook and chill 1 1/2 green pepper, chopped 1 (2 oz.) jar pimentos, chopped 1/2 onion, chopped salt and pepper to taste Vinaigrette: 1/4 c. vinegar 3/4 c. salad oil 1 tsp. Dijon mustard 1 tsp. chopped parsley 1 tsp. chopped chives Mix together with wire whisk. Add pepper, pimento and onion to chilled rice. Mix well. Pour Vinaigrette over rice. Add salt and pepper to taste. Place in 8 or 9-inch pan. Press firmly. Chill. Invert on serving plate. Decorate with hard-cooked eggs, mushrooms or olives. Good with barbecue or picnic sandwiches.
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