1/3 c. thinly sliced radish
1 c. finely sliced celery
2 tbsp. finely chopped fresh parsley, plus additional for garnish
1/3 c. chopped scallion
2 c. steamed brown or white rice
1/2 c. raisins
1/2 c. sunflower seeds
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1/2 tsp. sugar
1 1/2 tbsp. red wine vinegar
6 tbsp. olive oil
1/4 lb. mushrooms, finely sliced
1 head butter lettuce

In bowl, combine radish, celery, parsley, scallion, rice, raisins and sunflower sees. Set aside. In separate bowl or in jar with tight fitting lid, mix salt and pepper, sugar and vinegar; blend until salt and sugar are dissolved. Add oil and stir or shake well. Pour enough dressing over vegetable mixture to moisten. Chill for at least 30 minutes. Just before serving, add mushrooms and toss. Arrange on lettuce leaves on individual plates or in bowl. Garnish with parsley.