Rice Salad
3 cups cooked brown rice -- cooled
1/2 cup finely chopped onion
1/2 cup chopped dill pickles
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup mayonnaise
1 teaspoon prepared mustard
1 2-ounce jar pimientos -- diced (1/4 cup)
4 hard-cooked eggs -- chopped
Lettuce leaves (optional)

Blend rice, onion, pickles, salt, pepper, mayonnaise, mustard, pimientos and hard-cooked eggs thoroughly.

Chill.

Serve on lettuce leaves, if desired.