1 (9 oz.) pkg. rice pilaf, cooked according to directions & cooled slightly
1 lb. mushrooms, sliced
1 bunch green onion, minced
1/4 c. olive oil
3 tbsp. red wine vinegar
1/2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Toss rice, mushrooms, onions together in large bowl. Combine remaining ingredients in small jar with lid and blend well. Pour over rice mixture and toss gently but thoroughly. Cover and let stand overnight in refrigerator before serving. Serve at room temperature.