1 1/3 c. rice, uncooked
1/2 tbsp. curry powder
3 tbsp. onion, finely chopped
2 tbsp. butter
1 tsp. salt
1 tbsp. wine vinegar
1/3 c. toasted slivered almonds
1/3 c. rains, chopped
1 c. celery, finely chopped
1 c. green peas, cooked
1/4 c. or more mayonnaise to moisten

Prepare rice according to package directions. Cook curry powder and onion in butter until onion is soft but not brown. Add curry-onion mix and next 5 ingredients in hot rice. Chill 3 hours. Add peas and mayonnaise. Pack into individual molds. Chill again. May be made a day ahead. Unmold on plate to serve.