Cold Rice Salad

4 c. chicken stock

1 large green pepper, diced

2 c. uncooked long grain rice

5 green onions, chopped

2 large stalks celery, diced

1 (4 oz.) jar pimento stuffed olives, chopped

1/4 c. chopped parsley

1 tsp. curry powder

1 c. mayonnaise

3 small carrots, cubed

1/2 c. green peas

Salt and pepper to taste

Meat of your choice (optional)

Bring stock to a boil. Stir in rice and return rice to boil. Lower heat. Cover and simmer for 20 minutes or until liquid is absorbed and rice is tender and cool. Add onions, olives, green pepper, celery, and parsley to rice, then add curry powder, mayonnaise, carrots, green peas, salt and pepper. Toss and mix thoroughly.

Note: To this you may add chunks of shrimp, chicken, turkey, or ham. This recipe makes 8 servings, but seems like more. You may wish to make 1/2 recipe.