Curried Rice Salad

With its long string of ingredients, this salad looks like a monster to make. But, not so. Basically, it's just a matter of mixing two groups of ingredients--the rice and seasonings, and the dressing--the putting them together.

Group 1
4 cups cooked rice (1-1/3 cups uncooked)
1/2 cup chopped celery
4-oz can chopped pimento
8 pitted olives cut in half
1 cup sliced fresh mushrooms
1/4 cup snipped parsley
2 Tbsp. currants or raisins
2 Tbsp. snipped chives

Group 2
1/3 cup salad oil
2 Tbsp. lemon juice or vinegar
2 tsp. curry powder
2 tsp. anchovy paste (don't leave it out, no matter what you think)
1 tsp. ground cinnamon

First, combine all the ingredients in Group 1. Then combine all the seasonings in Group 2 and beat them until they're smooth. Stir Group 2 into Group 1.

You can serve this out of the bowl, but I spoon the mixture into a ring mold and refrigerate it for several hours. When you unmold the salad, you can fill the center with cherry tomatoes or other brightly colored vegetables.

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