Recipe - Vegetable Rice Pilaf (Hl)

4 Celery sticks, cut or sliced up
1 Green pepper, chopped
4 ounce Carrots, cut or sliced up
2 lg Onions, chopped
2 tablespoon Olive oil
2 Garlic cloves, crushed
8 ounce Walnut pieces
6 ounce Long grain rice
Salt & pepper
1 pt Vegetable stock
1 pound Tomatoes, peeled & quartered
4 ounce Black olives
4 ounce Sweet corn
4 ounce Frozen peas
4 tablespoon Chopped fresh herbs

Heat oil in the wok & add the garlic & walnuts. Fry stirring frequently
till the nuts are slightly browned. Remove them with a slotted spoon. Add
the prepared vegetables & cook till slightly softened. Stir in the rice &
season to taste. Pour in the stock & bring to a boil. Cover, reduce heat &
simmer gently for 10 minutes or so. Mix together the tomatoes & olives.
Stir corn & peas into the vegetable mixture in the wok. Place tomatoes &
olives on top, do not stir them in & replace the lid. Simmer for 5 minutes.
All the stock should be absorbed. Before serving, stir in olives &
tomatoes, nuts & herbs. Serve with a salad.