Orange Rice Salad

2 cups cooked, cooled rice (try white, brown, or wild rice)
1/2 cup celery, washed and diced
3/4 cup raisins or other dried fruit
1/4 cup chopped nuts
2 tablespoons vegetable oil
1 tablespoon orange juice or vinegar
1/4 cup parsley, chopped or 1 teaspoon dried parsley
3 green onions, washed and thinly sliced
1 can (11 ounces) mandarin oranges with juice
2/3 cup diced green peppers or other crunchy vegetables (optional)
salt and pepper to taste

Mix all ingredients together in medium-sized bowl. Chill for an hour to allow flavors to blend.

Serve with bread or toast.

Servings: 6 servings, 1 cup each