Rice Salad

I was looking through the 'Our Favourite Recipes Cookbook" cookbook, and I could only find one salad that looked acceptable, so I decided to try it even though it was a rice salad. I would like to thank Linda Mallette for dreaming it up, because I have liked it enough to make it again.

Ingredients:
1 1/3 cups rice
1 cup celery, chopped
1/4 cup chopped onion
1 or 2 cans shrimp (optional)
1 cup peas
Sauce:
1/2 tsp sugar
1 Tbsp soya sauce
1/2 Crisco oil
1 tsp Accent
1 tsp celery salt
1/2 tsp curry powder
1/2 tsp pepper

Cook the rice and cool. Add celery, onion, shrimp and peas. Sauce: Mix ingredients; stir into rice mixture. Stir everything well before serving, as sauce settles to the bottom.

Changes: For this lovely salad, I did not have enough rice. I used 1/3 cup of rice, and then cooked and added 1 cup of noodles. I foregoed the onion, shrimp and peas, and instead settled for 1 cup of corn. For the sauce I didn't use Accent because it simply did not seem appetizing  and I doubled the curry amount because it gave a nicer aroma. To top it off, I improvised because I had no celery salt, so I added 1 tsp of salt and one teaspoon of celery seed.