1 1/2 c. rice
2 1/4 c. tomato juice
1/2 c. thinly sliced green onion
1/2 c. coarsely grated carrot
1/2 c. coarsely chopped ripe olives
1 c. shredded sharp American cheese
1 tsp. salt
1/2 c. thinly sliced celery
1/4 c. finely chopped parsley
1/4 c. chopped pimento

Combine rice, salt and tomato juice. Heat to boiling. Cover tightly and cook over very low heat 20-25 minutes. Fluff rice with fork and carefully blend in raw vegetables, pimento, olives and cheese. Pack into buttered 8 inch ring mold and heat in oven at 350 for 5 minutes. Unmold onto serving plate. Fill center with creamed vegetables. Makes 8 to 10 servings.