-thinly sliced In a heavy casserole, heat the oil over moderate heat. Add the rice and saute for about 5 minutes or until the rice begins to darken; stir often. Stir in the vegetable stock, cover the pan and reduce the heat to low. Simmer until the liquid is absorbed about 1 hour. When the rice is cooked, toss it while still warm with quarter cup french dressing. Let rice mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and desired seasonings to the rice, then add another quarter cup of dressing and toss. Chill 1 hour. Meanwhile, cover the snow peas with boiling water. Let them stand 1 minute, then drain. Rinse with cold water and pat dry. Cut the snow peas into 3 cm pieces and toss them with quarter cup dressing with rice mixture.