1 c. raw rice
2 1/4 c. chicken broth, defatted
1/2 lb. extra lean ham, diced
1 c. frozen corn, thawed
1 c. frozen peas, thawed
4 green onions, thinly sliced including tops
1 med. bell pepper, finely chopped
5 radishes, finely chopped
1/4 c. chopped parsley
1 tsp. fresh dill weed or 1/2 tsp. dried dill weed

DRESSING:

3 tbsp. corn oil
1/4 c. tarragon flavored vinegar
1/2 tsp. Dijon mustard
Black pepper, to taste
8 lettuce leaves, garnish
8 sprigs fresh mint, garnish

Cook rice according to package instructions using chicken broth as liquid; let cool. In a large bowl, combine rice, ham, corn, peas, green onions, pepper, radishes, parsley and dill weed. In a small bowl mix together oil, vinegar, mustard and pepper. Pour dressing over rice mixture; toss lightly. Serve at room temperature or chilled, on lettuce leaves. Garnish with fresh mint. Serves 8.