2 1/4 c. water
2/3 c. brown rice
1/2 c. mayonnaise
1/2 c. plain yogurt
1/2 c. sliced green onion
1/4 c. chopped parsley
1/4-1/2 c. chopped celery
1/2 c. frozen (or fresh) peas, thawed

Bring water to a boil. Add rice and return to boil. Cover and cook over low heat until water is absorbed and rice is tender (approximately 30-45 minutes). Uncover and let rice cool to room temperature. Fluff rice with a fork, then stir in mayonnaise, yogurt, onion and parsley. Season to taste. Pour mixture into salad bowl and place vegetables on top. Chill until serving time. Mix at table. Serves 6.