1 c. uncooked rice
1/4 tsp. curry powder
1 1/2 c. diced celery
1 c. frozen peas, thawed
1/4 c. diced onion
1/2 c. vegetable oil
3 tbsp. soy sauce
2 tbsp. vinegar
1 tsp. curry powder
1/2 tsp. sugar
1/2 tsp. celery seeds
1/4 tsp. salt
1/4 c. slivered almonds, toasted

Cook the rice according to directions, adding the curry powder; cool. Stir in the celery, peas, and onion; set aside. Combine all the ingredients, except the almonds. Mix well. Add to the rice mixture; stir well. Place in a serving bowl. Sprinkle with the almonds. Cover and chill. Garnish with additional peas, celery leaves, and pimento strips (if desired).

This is an excellent "do ahead" recipe and delightful with cold meat for summer.