Cook rice as directed on package. Meanwhile, combine vinegar, oil, dill weed, salt, pepper, and mustard and mix well. Pour 2 Tbsp. of this dressing over the hot rice and toss gently. Cover rice and refrigerate 1 hour or until cold.
In medium bowl, combine rice, green onions, shrimp, pea pods and remaining dressing; toss gently to combine. Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately. 4 servings.