1/2 c. wild rice
2 c. canned beef bouillon, undiluted
1 c. frozen peas, thawed
2 stalks celery, thinly sliced on diagonal
4 green onions, sliced
1/4 c. slivered almonds, toasted
Lettuce cups (optional)

DRESSING:

2 tbsp. red wine vinegar
1 tbsp. soy sauce
1/4 c. vegetable oil
2 tsp. sesame oil

In medium saucepan, cover rice with cold water to depth of 1 inch above rice. Heat to boiling. Drain water from rice and add bouillon. Simmer covered until liquid is absorbed, about 1 hour.

Combine all dressing ingredients and mix well. While rice is still warm, toss with dressing.

In medium bowl, combine rice with peas, celery, green onions and almonds. Toss well. Refrigerate. Serve in small lettuce cups or lettuce-lined bowl. Recipe can be doubled, but any larger amounts should be made in separate batches.