3 c. hot cooked brown rice
1/4 c. plus 1 tbsp. olive oil
1/4 c. plus 3 tbsp. wine vinegar
1 tsp. chopped fresh tarragon
1/2 c. chopped green pepper
1/2 c. chopped tomato
1/2 c. chopped celery
1/4 c. chopped parsley
1/4 c. chopped scallions
3 tbsp. chopped fresh chives
1/2 c. chopped cucumbers
3 tbsp. chopped pimento

Place rice in large mixing bowl. Add oil, 1/4 cup vinegar, and tarragon. Toss lightly. Set aside to cool at room temperature. Add peppers, tomatoes, celery, parsley, scallions, chives, cucumbers, and pimento to marinated rice. Add remaining vinegar, 1 tablespoon at a time. Reduce the amount of vinegar for a less tart salad. Serves 6.