2 1/3 c. water
1 (6 oz.) pkg. UNCLE BEN'S® original long grain and wild rice
1 (12 oz.) can whole kernel corn, drained
1 sm. cucumber, seeded and chopped
2 med. carrots, coarsely chopped
2 green onions with tops, thinly sliced
1/3 c. chopped fresh parsley
1/3 c. olive oil or vegetable oil
1/4 c. lemon juice
1 clove garlic, minced
1/2 tsp. dill weed
1/4 tsp. dry mustard
1/4 tsp. pepper
1/2 c. dry roasted sunflower seeds
1/3 c. slivered almonds

Bring water and contents of rice and seasoning packets to a boil in medium saucepan. Cover tightly and simmer until all liquid is absorbed, about 25 minutes.

Transfer to large bowl; let cool to room temperature. Stir corn, cucumber, carrots, green onions, and parsley into rice. Combine oil, lemon juice, garlic, dill weed, mustard, and pepper in small bowl; mix well. Stir into rice mixture.

Cover and chill several hours or overnight. Stir in sunflower seeds. Serve on lettuce lined plates and sprinkle with almonds. Makes 6 servings.

VARIATION: Serve salad mixture in pita bread. Garnish with canned French fried onions.