Paula Deen's Wild Rice Salad

Ingredients

• 2 cups water
• 1/2 teaspoon salt
• 1 cup wild rice

• 1 (6 ounce) jar marinated artichoke hearts, drained and halved, reserving marinade

• 1 (6 ounce) can English peas (green)
• 1/3 cup green bell pepper, coarsely chopped (of you can use yellow, red or orange for more color and milder flavor)
• 3 green onions, chopped (both the white and green parts)
• 1/4 cup almonds, toasted (slivered)

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 white pepper
• 1/2 teaspoon dry mustard
• 1/4 teaspoon paprika
• 1 garlic clove, minced

Directions

1. 1

   In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil.

2. 2

   Add the rice and stir well.

3. 3

   Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour.

4. 4

   Drain excess liquid from the rice.

5. 5

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

6. 6

   In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing.

7. 7

   Toss well.

8. 8

   Cover and chill or eat at room temperature.

9. 9

   Just before serving, toss again and taste.

10. 10

    Add some of the remaining dressing, if desired.

11. 11

    Sprinkle with the almonds and serve.