Ham and Rice Salad

1 cup long-grain or brown rice
2 to 2 1/2 cups homemade chicken stock (first recipe)
8 ounces lean ham, visible fat removed, cut into 1/4-inch cubes
1 cup fresh or frozen corn kernels, defrosted
1 cup frozen green peas, defrosted
4 green onions with tops,thinly sliced
1 medium red yellow or green bell pepper, finely chopped
4 to 5 radishes, finely chopped
1/4 cup minced fresh parsley
1 tbsp fresh dill weed or 1 tsp dried dill weed

Dressing:
3 tbsp acceptable vegetable oil
1/4 cup herbed or wine vinegar
1/2 tsp Dijon mustard
1/4 tsp salt(optional
Freshly ground black pepper to taste

Garnish:
1 small head lettuce, preferably red leaf, rinsed and dried
Few sprigs fresh mint or parsley

Cook rice according to package instructions, substituting stock for liquid and omitting salt. Allow to cool.
In a large bowl, combine rice, ham, corn, peas, green onions, pepper, radishes, parsley and dill weed.
In a small bowl, mix together oil, vinegar, mustard, salt and pepper to make the dressing.
Combine dressing and rice mixture, tossing lightly. Store refrigerated. serve at room temperature or chilled.
Place a scoop on a bed of lettuce and garnish with mint or parsley spring.