Combine rice with broth in a covered pan. Bring to a rapid boil, then reduce heat end simmer 10 minutes, stirring occasionally. Test for doneness. (Usually, rice cooks longer, but this shorter cooking time allows the rice to hold its shape in the salad. If the rice is crunchy, let it cook another minute or two.) Rinse rice under very hot water, drain and set aside. You may do this several hours in advance. When ready to serve, fluff the rice with a fork, then toss in peas red pepper, green onion capers, pickle, chives and dill. Set aside. Mix the salt, black pepper, mustard and vinegar in a small bowl. Whisk in the oils. Stir in the mayonnaise, mixing well. Toss into the salad. Correct seasoning, if necessary. Garnish with red pepper strips, if desired. Serves 6 rice 06