3/4 c. lemon juice
10 c. cubed, cooked chicken
4 tsp. salt
3 tsp. monosodium glutamate (optional)
1 1/2 tsp. sage
1/2 tsp. pepper
6 c. water
6 chicken bouillon cubes
3 c. uncooked regular rice
2 c. diced green pepper
1 c. diced celery
1 c. sliced green onions and tops
2 (4 oz.) jars pimento, drained and chopped
1 1/3 c. toasted slivered almonds
2 1/2 c. salad dressing or mayonnaise
2/3 c. milk
4 (10 oz.) pkgs. frozen green peas, cooked, drained, and cooled
Lettuce cups

Drizzle lemon juice over chicken. Sprinkle with salt, monosodium glutamate, sage, and pepper; toss to mix. Cover and refrigerate at least 4 hours.

Combine 6 cups water, bouillon cubes, and rice in large heavy saucepot or Dutch oven. Heat to boiling, stirring once or twice. Lower heat to simmering; cover with tight-fitting lid. Cook 14 minutes or until rice is tender and all liquid is absorbed. Remove from heat. Fluff lightly with a fork; let stand in covered pan 10 minutes. Spread rice on two baking sheets; cover with transparent plastic wrap and chill thoroughly.

Combine chicken (including marinade), green pepper, celery, onions, pimento, almonds, and chilled rice. Blend salad dressing and milk; fold into chicken mixture. Gently stir in peas. Cover and chill at least 1 hour. Serve in lettuce cups; garnish with lemon and tomato wedges, if desired. 24 servings (1 1/2 cups per portion).