3 pounds cooked and cooled Pereg Jasmine Rice (about 7 cups)

2 leeks, chopped

4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic

small piece ginger, chopped

1 pound mini salami, cubed

2 stalks mini celery, sliced

assorted mushrooms

2 tablespoons curry

1 teaspoon turmeric

2 tablespoons garlic powder

1 teaspoon chili flakes

fresh cilantro, cleaned and chopped

1 carrot, grated

4 scallions, chopped

4 tablespoons Tuscanini Olive Oil

salt, to taste

pepper, to taste