Artichoke-Rice Salad

 

1

cup uncooked regular long-grain white rice

2

cups water

1/4

cup chopped fresh parsley

4

medium green onions, chopped (1/4 cup)

1

small red bell pepper, chopped (1/2 cup)

1

can (14 oz) artichoke hearts, drained, cut into fourths

1/4

cup vegetable oil

1

tablespoon grated lemon peel

3

tablespoons fresh lemon juice

1/2

teaspoon salt

1/4

teaspoon pepper

1

clove garlic, finely chopped

• 1 Cook rice in water as directed on package.
• 2 In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.