2 chicken flavored bouillon cubes
2 cups water
1 cup uncooked long grain white rice
16-ounce can California cling peach slices in own juice or extra
light syrup
3 tbsp. tarragon flavored white wine vinegar
1 tbsp. Dijon style mustard
1 tbsp. olive oil
1/4 tsp. tarragon
1 cup chopped red peppers
1/2 cup frozen peas, thawed
1/3 cup raisins
1/4 cup sliced green onions
In medium saucepan, combine bouillon cubes and
2 cups water; bring mixture to a boil. Stir in rice. Cover and
simmer 20 minutes, until liquid is absorbed and rice is tender.
Remove from heat; cool 5 minutes. Drain peaches, reserving 1/4
cup liquid. Save remainder for other uses. Cut peach slices
in half and set aside. Mix reserved peach liquid with vinegar,
mustard, olive oil and tarragon. Stir into cooled rice; add
remaining ingredients except reserved peaches. Cool completely,
tossing occasionally. Stir in reserved peaches and chill before
serving.
Yield: 6 servings.