6 ounces long grain rice
2 ounces frozen peas
2 ounces raisins
2 ounces toasted almond slivers
2 tablespoons sunflower oil
1 tablespoon white wine vinegar
Cook rice in boiling water about 20 minutes. Add peas and cook another 5 minutes. Drain liquid and rinse with cold water. Pour into salad bowl. Add remaining ingredients and toss. Chill and serve.