-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 1/4 cup french dressing. Let rice mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and desired seasonings to the rice, then add another 1/4 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 1" pieces and toss them with 1/4 cup dressing with rice mixture.