Rice Salad - cooking recipe

Ingredients

1 c. rice
1 (6 oz.) jar marinated artichoke hearts
1/3 c. olive or salad oil
3 to 4 Tbsp. wine vinegar
1 Tbsp. Dijon mustard
1 (6 1/2 oz.) can chunk style white tuna in water, drained
1 large green pepper, chopped
4 small scallions, thinly sliced (1/2 c.)

Preparation

Cook rice and turn into large bowl.
Remove artichoke hearts, cut into halves or thirds.
Reserve.
To marinade in jar, add the oil, vinegar and mustard.
Cover jar and shake to blend.
With a fork, stir into hot rice.
Cool to room temperature.
To rice mixture, add artichoke, tuna, pepper and scallions and toss well. Serve at room temperature or chill.