Elegant Almond Rice Salad - cooking recipe

Ingredients

FOR THE SALAD
6 cups water
3 cups brown rice
2 (6 ounce) jars marinated artichoke hearts
1 (10 ounce) package frozen peas
1 green bell pepper, chopped
1 bunch green onion, chopped
1 pint cherry tomatoes, halved
slivered almonds, toasted
GARLIC AND HERB DRESSING
4 teaspoons Dijon mustard
4 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, chopped
1 tablespoon finely chopped basil leaves
1 tablespoon finely chopped chives
1/2 bunch parsley, roughly chopped

Preparation

In a large saucepan, heat water and rice to boiling. Reduce heat to low, cover, and simmer for 45 minutes. Drain excess liquid from rice.
Drain artichoke hearts, reserving marinade. Halve artichoke hearts and add to rice with peas, green pepper, green onions, tomatoes, reserved marinade, and only HALF the dressing.
Toss well. Cover and chill. Just before serving, toss again and taste. Add some of remaining dressing, if desired. Sprinkle with almonds and serve.
DRESSING PREPARATION:
In a blender, puree mustard, olive oil, lemon juice garlic and herbs. With motor running, drizzle in oil to create an emulsion. Pour in a lidded jar and shake well. Refrigerate until ready to use.