Rice Salad

• 1 (6 oz.) pkg. saffron rice mix
• 1/4 c. vegetable oil, divided
• 1 1/2 Tbsp. red wine vinegar
• freshly ground black pepper to taste
• 1 medium to large onion, chopped (about 3/4 c.)
• 1/2 c. finely chopped tomato, seeded before chopping
• 3/4 c. diced celery (about 4 ribs), strung
• 1 small green pepper, chopped (about 2/3 c.)
• 1/3 c. raisins
• 1/2 c. slivered almonds

1. Prepare rice mix in a medium-size saucepan according to package directions, using 2 tablespoons oil instead of butter. Turn cooked rice into a bowl.
2. Mix remaining oil, vinegar and black pepper; pour over hot rice and toss to mix.
3. Add remaining ingredients.
4. Toss.
5. Serve well chilled in lettuce-lined bowls. Serves 6 to 8.

saffron rice, vegetable oil, red wine vinegar, freshly ground black pepper, onion, tomato, celery, green pepper, raisins, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346014 (may not work)