1 (7 oz.) can mandarin oranges, reserve juice
2 cups cooked rice
1 cup frozen baby peas
1/2 cup raisins
3 ozs. toasted almonds
4 Tbsps. extra virgin olive oil
2 Tbsps. red wine vinegar
1 tsp. sugar
1 tsp. curry powder
2 cloves crushed garlic
1 Tbsp. minced fresh dill
4 chopped green onions

Cook rice and allow to cool to room temperature. Fluff rice with fork, from the top down, and place in a large salad bowl. Add drained mandarin oranges, raisins, frozen peas and toasted slivered almonds. Mix together oil, vinegar, garlic, dill, mandarin orange juice, sugar, curry powder and green onions. Spoon dressing over rice mixture. Use only as much as needed and reserve rest of marinade. It makes a great marinade for chicken. I marinate chicken breasts for a day in the refrigerator and cook over a hot grill. This rice salad is a nice refreshing dish to serve with pork or chicken. It is best to make the day before, refrigerate and serve the next day so all of the flavors have time to blend.