Paula Deen'S Wild Rice Salad - cooking recipe

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

Preparation

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