1 1/2 c. regular rice (uncooked)
3 1/3 c. chicken broth
1/4 c. vegetable oil
2 tbsp. vinegar
2 tbsp. prepared mustard
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. thinly sliced celery
1 c. ripe olives (halved)
2 hard-cooked eggs (diced)
1/2 c. minced onion
1/2 c. mayonnaise
1/4 c. chopped dill pickle
1/4 c. diced pimiento

Cook rice according to package directions, using chicken broth for water and omitting salt. Combine next 5 ingredients in a small bowl; pour over hot rice. Set aside to cool. Add remaining ingredients; mix well. Cover and chill at least 2 hours. Yield: 8 to 10 servings.