I made this rice salad from Emeril posted at the Food Network, with these changes:
I used regular brown rice and no wild rice, since that is what I had. I cooked the rice with water until it was finished, then I salted and peppered it with butter and let it cool in the refrigerator.
I forgot to make a hard boiled egg, so that did not make it in.
I only had about a quarter of a tomato, so I added some roasted red pepper, diced, and peas, to stretch the veggies. I used a combination of green onion and diced red onion for the onion. The salad was very pretty with all the different colors of veggies in it. Also, instead of serving it on a bed of lettuce, I chopped the lettuce and added it to the salad.
For the dressing, I did not have creole mustard, so I used brown spicy mustard. I used pomegranate infused red wine vinegar since that is what I had. It turned out WONDERFUL! Thanks, Emeril!