1 c. uncooked reg. rice
1/4 tsp. curry powder
1 1/2 c. diced celery
1 c. frozen English 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 seed
1/4 tsp. salt
1/4 c. slivered almonds, toasted
Additional English peas, thawed (optional)
Celery leaves (optional)
Pimento strips (optional)

Cook rice according to package directions, adding 1/4 teaspoon curry powder; cool. Stir in celery, peas and onion; set mixture aside.

Combine oil, soy sauce, vinegar, curry powder, sugar, celery seeds and salt; mix well. Add to rice mixture; stir well. Sprinkle almonds on top; cover and chill 2-3 hours.

Garnish with additional English peas, celery leaves and pimento strips, if desired. Yield: 6-8 servings. Great served with chicken.