Wild Rice Salad

• 1/2  teaspoon  salt
• 1  cup  wild rice
• 1 6-ounce jar marinated artichoke hearts, drained and halved
• 1 6-ounce can green peas
• 1/3  cup  coarsely chopped green bell pepper
• 3 green onions, chopped, white and green parts
• 1  cup  cherry or grape tomatoes, halved
• 1/4  cup  silvered almonds, toasted

Dressing:
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup Parmesan cheese, grated
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced

Combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.

In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.

Yields: 8 servings
Prep time: 15 minutes
Cook time: 45 minutes
Ease of preparation: easy

PD and Friends, Pg. 198

Recipe Courtesy Paula Deen