1 1/2 c. long grain rice
1/4 c. rice wine vinegar
1/2 tsp. salt
1/2 tsp. freshly ground pepper
3 tbsp. olive oil
1/2 c. chopped red onion
1/3 c. chopped fresh mint
1 c. frozen peas, thawed
1 c. diced radishes
Mint sprigs for garnish

Cook rice according to package directions; rinse under cold water. Whisk vinegar, salt and pepper in large bowl; whisk in olive oil. Add rice, onion and mint; toss well. Cover and refrigerate up to 2 hours. Remove from refrigerator 1/2 hour before serving. Add peas and radishes and toss well. Garnish with mint sprigs.

Makes 7 1/2 cups.