1 c. uncooked wild rice
3 1/2 c. chicken broth
2 tbsp. lemon juice
1 lg. chicken breast, cooked & diced
1/4 c. chopped onion
1 sm. jar pimientos, drained
1 or 2 heads fresh broccoli, cut up
1/2 c. slivered almonds

DRESSING:

1/4 tsp. garlic powder or 2 cloves garlic, minced
1 tbsp. Dijon mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. salad vinegar or white wine vinegar
1/4-3/4 c. salad oil

Soak rice overnight. Drain. Add chicken broth and cook 45 minutes, uncovered. Drain and toss with lemon juice. Add chicken, onion, pimiento and broccoli flowerettes. Combine dressing ingredients and add to broccoli-rice mixture. Refrigerate 2 hours. Just before serving, add slivered almonds.