1. Place rice in a pot and add three cups of water, a half teaspoon of salt, and a tablespoon of butter, margarine, or oil. Cover and simmer under a low heat until the rice absorbs all the water.
2. Mix all ingredients together except the rice. Add plenty of salad dressing to cover all the ingredients. I also add a little pickle brine to make the mixture soupy. Add Salt and pepper to taste.
3. Once the rice has cooled, I crumble the rice and carefully blend it in the salad. I add one part rice to one part mix to create a balance of flavors.
4. Refrigerate over night to let the rice absorb the liquid.