Rice Tuna Mold


3 c. cold cooked rice
1 1/2 c. finely chopped celery
1 (7 oz) can tuna, drained and flaked
1/3 c. chopped pickle
1/2 c. EACH: mayonnaise, sour cream
2 tbs. EACH: lemon juice, chopped parsley
1/3 c. diced pimento
salt and pepper to taste

Combine rice, celery, tuna, pickle and parsley.
Combine remaining ingredients.
Blend both mixtures thoroughly.
Pack in 1-qt. mold;
chill at least 1 hour.
Unmold and garnish.