1 1/2 c. Minute Rice
1 1/2 c. chicken broth
1/2 tsp. salt
1 (9 1/4 oz.) can tuna, drained & flaked
3/4 c. mayonnaise
1/2 c. chopped celery
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 tsp. grated lemon rind

Combine rice, broth and salt in saucepan. Bring quickly to a boil. Cover, remove from heat and let stand 5 minutes or until liquid is absorbed. Stir in remaining ingredients. Chill thoroughly. Serve on crisp greens and garnish with pimiento, if desired. This is a great recipe in hot weather.