Wild Rice and chicken salad

Ingredients
	1 cup (125 ml) wild rice (rinse and bake rice in bouillon)
	2 cups (250 ml) chicken, cooked and diced
	1 cup (125 ml) celery, chopped
	3 tablespoons (45 ml) green pepper, chopped
	1 tablespoon (15 ml) chopped pimento
	1 teaspoon (5 ml) onion, minced
	2 tablespoon (15 ml) sweet pickle relish
	1 cup (125 ml) salad dressing
	sliced almonds (optional)

- Rinse wild rice thoroughly and put in covered baking dish
- Add 3 cups (375 ml) water and 3 teaspoon (15 ml) granulated chicken
	bouillon
- Cover and bake in 350 degrees F (175 degrees F) oven for 1-1/2 hours
- Check after 1 hour;  if more water is needed, add water
	and continue baking for additional 1/2 hour
- Set aside to cool
- Mix all ingredients gently with rice
- Allow to marinate in refrigerator for several hours
- Serve on lettuce.