2 c. water
1/2 tsp. oregano
1 tsp. salt
1/2 tsp. grated lemon rind
1 c. long grain rice

Bring water to boiling with salt, oregano, and lemon peel. Add rice, cook, covered for 20 minutes. Cool thoroughly.

Add: 2 tbsp. finely chopped onions 3/4 c. toasted walnuts 1/4 c. chopped pimento 1/4 c. chopped pimento olives

Mix and shake well the following lemon dressing: 2 tbsp. lemon juice 1/2 tsp. salt 1/8 tsp. pepper

Pour over rice mixture. Serve on crisp lettuce leaves. Top with yogurt (optional).