American Pistachio Rice Salad

4 servings.

5 cups Brown, wild rice; cooked and cooled to room temperature
4 small Yellow summer squash (round or crook neck)
4 small Green summer squash (patty pan or zucchini)
6 ounces Natural, shelled American pistachios
2 teaspoon Chopped tarragon or 1 tsp. dried tarragon
1/2 teaspoon Dried sage
1/4 cup Chopped scallions or chives
3 tablespoons Rice wine vinegar
1 tablespoons Prepared mustard
2 teaspoon Honey
3 tablespoons Vegetable oil
1/2 teaspoon White pepper


Wash and thinly slice squash. Arrange in fan pattern around plates. In small bowl whisk together all dressing ingredients, then toss with rice and spoon mixture over squash.