2 1/4 c. water
1 (6 oz.) pkg. long grain & wild rice mix
1/2 c. each mayonnaise, plain yogurt & thinly sliced green onions, including tops
1/4 c. finely chopped parsley
Salt & pepper
1 c. each diced, peeled cucumbers & tomatoes
1/4 - 1/2 c. finely chopped celery
1/2 c. frozen peas, thawed

In a 2 to 3 quart pan, bring water to a boil over high heat. Add rice and return to a boil. (Do not use seasoning packet; if seasoning is mixed with rice, rinse rice before cooking to remove seasoning.) Reduce heat, cover and simmer until water is absorbed and rice is tender (about 30 minutes). Let stand at room temperature, uncovered, until cool (about 45 minutes).

Fluff rice with a fork; then stir in mayonnaise, yogurt, green onions and parsley. Season to taste with salt and pepper. Transfer mixture to salad bowl. Layer cucumbers, tomatoes, celery and peas over rice. (At this point, you may cover and refrigerate for up to 4 hours.) Transport in a cooler. Mix lightly just before serving. Makes 6 servings.