5 c. rice
1/2 lemon
Lots of fresh parsley, chopped
2 bunches scallions, chopped
1/2 c. white wine vinegar
1/3 c. Dijon mustard
1 1/2 c. olive oil

Boil water with pinch of salt and lemon. Add rice and cook for 12 minutes. Rinse with cold water and let drain thoroughly. Add rice to chopped parsley and scallions. Whisk together vinegar, mustard and oil, adding oil last. Mix with rice mixture and let stand in refrigerator before serving.