1 c. uncooked rice
6 tbsp. salad oil
3 tbsp. basil vinegar
1 tsp. salt
Pepper to taste
1/2 c. finely chopped onion
1 c. drained cooked green peas
1 sm. cucumber
Tomato slices
Sliced stuffed olives & ripe olives

Cook rice until tender but not mushy. While rice cooks, combine oil, vinegar, salt and pepper. While rice is hot, pour dressing over top; cool. Fold in onion and peas. Cover; refrigerate at least 4 hours. At serving time add pared and sliced cucumber (remove the seeds). Toss with rice. Pile rice mixture high on platter, surround with tomato slices and olives. Can add cubed meats such as ham, chicken, beef, etc. If salad seems dry add more dressing.