Mediterranean Rice Salad - cooking recipe

Ingredients

1 cup brown rice, cooked according to package directions (try Lundberg Wehani)
2 tablespoons olive oil
1 -2 tablespoon lemon juice
1 -2 tablespoon balsamic vinegar
1 -2 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon rosemary, crushed
1/2 teaspoon black pepper
1/2 cup sun-dried tomato, julienned
1 (2 1/4 ounce) can sliced olives, drained (1/4 cup)
1 tablespoon basil, minced
pine nuts (to garnish)
Optional
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
1/2 cup carrot, diced
1 medium tomatoes, seeded and finely chopped
1 (6 1/2 ounce) jar pickled artichoke hearts, chopped
2 tablespoons capers

Preparation

Place hot rice in large bowl.
Combine oil, lemon juice, vinegar, garlic, salt, rosemary, and pepper in small jar or blender.
Shake or blend well and pour over rice. Toss lighlty.
Cover and let cool. Add remaining ingredients.
Serve at room temperature or chilled.