1/3 c. sunflower seeds
1 1/2 tsp. celery seeds
2/3 c. minced watercress or parsley
1/4 c. minced red onion
2 c. cooked brown rice or other grain
2 tsp. lemon juice
1/4 c. safflower oil
3 tbsp. cider vinegar
1/8 tsp. dry mustard
1/8 tsp. paprika
Pinch salt

Toast sunflower seeds by stirring in a dry pan on medium heat for a few minutes until they start to give off a nice fragrance. Add celery seeds and stir a bit until their fragrance just starts to come out. Remove from pan at once. Mix vegetables, seeds, rice, and lemon juice in a good sized salad bowl. Mix oil, vinegar, and seasonings well to make dressing. Mix dressing with vegetable-rice mixture and let sit in refrigerator to marinate for 1/2 hour, before serving.