1 c. wild rice, rinsed
4 c. water
4 tsp. instant chicken bouillon
2 c. cooked, cubed chicken
1 c. chopped celery
2 tbsp. minced onion
2 tbsp. chopped pimento
1 c. mayonnaise
3 tbsp. lemon juice
Salt & pepper to taste
2 c. seedless grape halves
1/2 c. toasted sliced almonds

Combine wild rice with 4 cups water and bouillon in saucepan. Simmer, covered for 45 to 55 minutes, until tender but not mushy. Drain and cool. Combine cold rice, chicken, celery, onion and pimento in bowl; toss lightly. Blend mayonnaise with lemon juice, salt and pepper in small bowl. Add to rice mixture; toss to mix. Chill for several hours. Fold in grapes and toasted almonds just before serving. Yield: 6 servings.