Rice Salad

1 c. long grain rice

2 c. water

2 pkg. chicken bouillon

1/2 c. salad oil

4 tbsp. wine vinegar

1 tsp. dry mustard

1 tsp. salt

1/8 tsp. pepper

1 clove garlic

1 c. ripe olives, chopped

1 onion, chopped

1/4 c. pimento or parsley flakes

1 1/2 c. celery, chopped

1/4 c. pickles, chopped

Cook first 3 ingredients together.  Blend together next 6 ingredients.  Place the next 5 ingredients in a large bowl.  When rice is done, add to the large bowl.  Add dressing and toss all together.  Refrigerate overnight.