Curry Rice Salad

 by Diana

¾ c long grain rice

½ tsp salt

1 chicken stock cube

2 tbsp vegetable oil

¼ c chopped celery

½ c frozen green peas, cooked

¼ c mayonnaise

Pepper

1 tsp curry powder

1 ½ c boiling water

1 tbsp vinegar

1 green onion chopped

1 c diced cooked ham or chicken

In a heavy saucepan with lid, mix rice, salt, curry, stock cube, boiling water and bring to a boil. Cover and turn off the heat and let stand for 5 minutes. Turn heat on low for 25 minutes until all liquid is absorbed. Blend vegetable oil, vinegar, pepper and pour over hot rice. Gently mix and let cool. Add other ingredients and chill. Garnish with hard cooked eggs and ripe olives.