Rice Salad

3 c. cooked brown rice, cooled
3 T. salad oil or vegetable broth
2 T. mayonnaise
1 t. Dijon mustard or other specialty mustard
1/4 t. pepper or to taste
1/3 c. green onions, sliced
1/2 c. green pepper, chopped
1 hard-boiled egg, chopped
Sliced black olives (optional)
Cooked shredded chicken or cooked peeled shrimp (optional)

Mix rice, oil or broth, mayonnaise, mustard, and pepper. Add remaining ingredients and chill.

If mixture is too thick when ready to serve, add more mayonnaise and a little more mustard until a good consistency is achieved.

Serves 8.

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