Rice Salad

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2 cups cooked brown rice, long grain or basmati

1 carrot, diced

1 stalk celery, diced
a little corn, fresh or frozen
1 chopped dill pickle
1 tablespoon minced parsley
1 tablespoon sesame oil
1 tablespoon water
1 tablespoon brown rice vinegar
1 tablespoon lemon juice

Blanch the vegetables, except pickle. Mix the vegetable in to the rice. Mix together the parsley, oil, water, vinegar and lemon juice. Add to the rice mixture and mix thru.