3/4 cup brown rice
2 1/2 cups chicken stock
1 saffron thread
4 TBS cider vinegar (with 1/2 tsp dried tarragon leaves)
1/8 tsp dry mustard
1 medium green pepper
1/2 medium red pepper
1 medium tomato
1/2 cup cooked green peas
1/4 cup minced onion
1/3 cup olive oil
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Put chicken broth and saffron in a pan and bring it to a boil.
Stir in the rice, reduce heat, cover, and simmer for 40 minutes.
Remove from the heat and put in a mixing bowl.
Combine the vinegar & tarragon leaves, and mustard, and pour over the rice and toss lightly.
Allow to cool to room temperature.
Add everything else (the veggies and oil), and toss lightly.
Adjust to taste, add more vinegar, salt, sugar, etc. if desired
Refrigerate and let sit a few hours before serving (if possible)