Aunt Janes Artichoke and rice salad

• 6 oz long grain and wild rice mix
• 14 oz can artochoke hearts, drained and chopped
• 2 oz jar pimento, chopped drained
• 12 pimento stuffed green olives, sliced
• 3 green onions and tops chopped
• 1 c chopped celery
• 1/2 c mayonnaise
• 1 tsp curry powder

1. Cook the rice according to package directions (note: You could use Rice a Roni) but omit butter if its called for on the package.
2. Allow to cool
3. Add in the remaining ingredients and mix well
4. Cover and chill several hours or over night.