1 c. uncooked long grain rice
1/4 c. white wine vinegar
1/4 c. oil
1 tbsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped green onions
1/4 c. sliced radishes
1/2 lb. fresh med.-sized cooked shrimp, peeled, shelled, deveined
1/2 lb. fresh pea pods, blanched
Lemon

Cook rice to desired doneness as directed on package. Meanwhile, in jar with tight-fitting lid combine vinegar, oil, dill weed, salt and pepper; shake well. Pour 2 tablespoons of the dressing over hot rice; toss gently. Cover; refrigerate 1 hour or until chilled.

In medium bowl, combine chilled rice, green onions, radishes, shrimp and remaining dressing; toss to combine. On large serving platter or individual serving plates, arrange pea pods, spoke fashion, around outside edge of plate. Spoon rice mixture into center of pea pods. Just before serving, lightly squeeze fresh lemon juice over salad. Garnish with fresh dill and green onions, if desired. 5 (1 cup) servings.

TIPS: One-half pound frozen cooked shrimp, thawed and drained, can be substituted for fresh shrimp.

To blanch pea pods, cook in boiling water for 30 seconds to 1 minute or until crisp-tender. Remove from boiling water and immediately plunge into ice water until cold. Drain.