4 ea Celery sticks, sliced

      1 ea Green pepper, chopped

      4 oz Carrots, sliced

      2 lg Onions, chopped

      2 tb Olive oil

      2 ea Garlic cloves, crushed

      8 oz Walnut pieces

      6 oz Long grain rice

           Salt & pepper
      1 pt Vegetable stock

      1 lb Tomatoes, peeled & quartered

      4 oz Black olives

      4 oz Sweet corn

      4 oz Frozen peas

      4 tb 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.