1 (7 oz.) long grain and wild rice mix, cooked
1 (4 oz.) pkg. crumbled Feta cheese
1 large red pepper, chopped
1/2 c. red onion, chopped
2/3 c. pine nuts, toasted
1/3 c. olive oil
2 tbsp. tarragon wine vinegar
1/8 tsp. pepper

Stir together 5 ingredients in a bowl. Stir together oil, vinegar and pepper. Add to rice mixture, tossing to coat. Chill 4 to 24 hours. Serve on lettuce leaves.