Summer Surprise Rice Salad

water
instant rice
canned corn, drained
canned peas, drained
roasted soy nuts
onion
cilantro
peaches
mayonnaise
teriyaki sauce
rice wine vinegar
red pepper flakes
tarragon
ginger
sourdough bread
margarine

1. In a saucepan, heat water to boiling. Stir in instant rice, reduce heat to lowest setting and cover tightly.
   
2. Continue cooking on low for about ten minutes or until all the moisture has been absorbed. Remove from heat but leave in pan. Set aside.
   
3. In a large refrigerator container, place corn, peas and soy nuts.
   
4. Chop onion and cilantro and add to vegetables and nuts.
   
5. Chop peaches and add to vegetables. Dump rice over the top, flaking rice with a fork as it falls from the saucepan.
   
6. Stir in mayonnaise, teriyaki sauce, vinegar and spices.
   
7. Refrigerate until ready to serve.
   
8. Prior to serving salad, spread margarine over bread and toast, margarine side down on a griddle at medium-high heat.