1 c. raw rice
2 1/4 c. chicken stock
4 tbsp. French or Italian dressing
1 c. green peas, cooked
1 green pepper, chopped
8 black olives, chopped
2 slices sweet red onion, chopped
2 tbsp. pine nuts
3 tbsp. chopped parsley
Salt and pepper to taste
Pimiento strips

Cook rice in stock and, while hot, toss with dressing. When cooled, toss with other ingredients, saving pimiento for garnish. Serve chilled or at room temperature. Delicious accompaniment to chicken or seafood. Serves 10-12.