1 (7 oz.) pkg. long grain and wild rice mix
1/2 c. chopped green pepper
1/2 c. chopped yellow pepper
2/3 c. pine nuts, toasted
1/3 c. olive oil
2 tbsp. tarragon or balsamic vinegar
1 (4 oz.) pkg. crumbled Feta cheese
1/2 c. chopped onion
1 (2 oz.) jar pimento, diced and drained
1/8 tsp. pepper

Cook rice according to package directions. Cool. Combine cheese, peppers, onion, nuts and pimento in large bowl. Stir in rice. Combine oil, vinegar and pepper well; pour over rice mixture. Toss gently. Cover and refrigerate up to 24 hours. Serve on lettuce leaves, if desired. May be made the night before.