Rice and Walnut Salad

Submitted by Kris Munson

Ingredients:

2 6-oz. pkgs Uncle Ben's

1 cup coarsely broken walnuts

Long Grain Wild Rice

3/4 cup olive or vegetable oil

2 cups thinly sliced celery

1/4 cup rice wine vinegar

1/4 cup chopped celery leaves

1 teaspoon sugar

2 carrots, shredded

2 teaspoons salt

Directions:

Cook rice according to package directions, but omitting the butter, then chill. While rice chills, thinly slice the celery. Chop the celery leaves (this is an important ingredient -- it really adds to the flavor). Shred the carrots and coarsely break up the walnuts. Add these ingredients to the rice. Combine the remaining wet ingredients, then add to the rice mixture. Serve chilled or at room temperature.