DRESSING:

1 tsp. marjoram
1/2 tsp. basil
1 tbsp. chopped parsley
1/4 c. vegetable oil
1/4 c. olive oil
1/4 c. olive oil
1/4 c. wine vinegar
1 tsp. vegetable salt

Blend together.

2 c. cold cooked brown rice
1 c. thinly sliced green pepper
2 sm. sliced pimentos
2 tomatoes, cut in strips
3 sliced green onions
2 chopped hard-cooked eggs

Combine. Pour dressing over rice salad, toss well and serve.