1 c. cooked brown rice
1/4 c. chopped red bell pepper
2 tbsp. chopped scallion
2 tsp. each teriyaki sauce and water
1 3/4 tsp. olive oil
1 tsp. each fresh lemon juice and rice vinegar
1/2 tsp. each Dijon-style mustard and minced pared ginger root
1/4 tsp. Chinese sesame oil
6 romaine lettuce leaves

Combine first 3 ingredients; in separate bowl combine remaining ingredients except lettuce. Pour dressing over rice mixture and mix until thoroughly combined. Line serving bowl or plate with lettuce leaves and mound rice salad in center. Cover with plastic wrap and refrigerate at least 30 minutes before serving.