1 c. uncooked regular rice
1 3/4 c. water
1 bay leaf
1 tsp. salt
1 tsp. lemon juice
2 (10 oz.) pkg. frozen green peas, cooked
1/2 c. Italian salad dressing
1/4 c. chopped onions
1/4 c. chopped green pepper
1/4 c. chopped pimento-stuffed olives
Lettuce leaves
4 oz. Cheddar cheese, cubed
1/2 c. slivered almonds
3 or 4 hard-boiled eggs, sliced

Mix rice, water, bay leaf, salt and lemon juice in saucepan. Heat to boiling, reduce heat and cover. Simmer 15-20 minutes. Remove bay leaf and cool rice slightly.

Mix rice with remaining ingredients except lettuce, cheese, almonds and eggs. Cover and refrigerate at least 3 hours, not more than 24 hours.

Place rice mixture on lettuce-lined platter. Sprinkle with cheese and almonds. Arrange eggs around edge of platter.