1 (6 oz.) pkg. long grain and wild rice
1 (14 oz.) can artichoke hearts, drained and chopped
1 (2 oz.) jar chopped pimento, drained
Tomato wedges (optional)
12 pimento stuffed olives, chopped
3 green onions, chopped
1 c. celery, chopped
1 c. light mayonnaise
1/2 tsp. curry powder

Cook rice according to directions, omitting butter; cool. Add remaining ingredients except tomato wedges; mix well. Cover and chill thoroughly. Garnish with tomato wedges, if desired.

NOTE: Use the food processor to chop the artichoke hearts, olives, onions, and celery.